Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation.

Lu, Lu

Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. [electronic resource] - Journal of food science Mar 2015 - C495-503 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/1750-3841.12773 doi


Cooking--methods
Electric Impedance
Electricity
Heating
Hot Temperature
Humans
Protein Aggregates
Soy Milk--chemistry
Trypsin Inhibitor, Bowman-Birk Soybean--chemistry
Trypsin Inhibitors--chemistry