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Chemistry, texture, and flavor of soy

Author: Keith R Cadwallader; Sam K C Chang; American Chemical Society. Division of Agricultural and Food Chemistry.
Publisher: Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press, ©2010.
Series: ACS symposium series, 1059.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Summary:

This book covers the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, texture aspects of soy and soy ingredients, and flavor  Read more...

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Genre/Form: Conference papers and proceedings
Congresses
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Keith R Cadwallader; Sam K C Chang; American Chemical Society. Division of Agricultural and Food Chemistry.
ISBN: 9780841225619 0841225613
OCLC Number: 692084751
Description: xii, 412 pages : illustrations (some color) ; 24 cm.
Contents: Carbon-centered radicals in soy protein products / William L. Boatright, M. Shah Jahan --
Trypsin inhibitor activity in laboratory-produced and commercial soymilk / S.H. Yuan, Sam K.C. Chang --
Heating sequence and calcium lactate concentration effects on in vitro protein digestibility and oil release in emulsion stabilized by preheated soy protein and caseinate / Nantarat Na Nakornpanom, Pranithi Hongsprabhas, Parichat Hongsprabhas --
Effects of heating temperature and cooling rate on denaturation of soymilk protein / Makoto Shimoyamada [and others] --
Comparison of laboratory and industry methods for the separation of 7S and 11S soy proteins / Xu Jingting [and others] --
Estimation of the mutation site of a soyaspongenol A-deficient soybean [Glycine max (L.) Merr.] by LC-MS/MS profile analysis / Hiroko Sasama [and others] --
The interaction of oil body and protein in soymilk making / Y. Chen, T. Ono --
Storage-induced color and biochemical changes of soybeans as related to soymilk and tofu making / Sam K.C. Chang --
Chemistry and biological properties of soybean peptides and proteins / Elvira Gonzalez de Mejia, Vermont P. Dia --
Changes of functional components and antioxidative activity in the process of fermentation of soybeans / Junko Yamashita [and others] --
Thermal effects on the conversion of isoflavones in soybean / Hsi-Mei Lai, Pei-Yin Lin --
Soy protein ingredients as isoflavone sources for functional foods / Maria Ines Genovese, Franco M. Lajolo --
Antioxidant capabilities of defatted soy flour extracts / Xiaohua Yue, Zhimin Xu --
Tofu structure is regulated by soymilk protein composition and coagulant concentration / Tomotada Ono [and others] --
Standardization of physical parameters for instron texture analysis for tofu quality evaluation / Shaohong Yuan, Sam K.C. Chang --
Soybean phytate content and its influence on tofu texture / Takahiro Ishiguro, Tomotada Ono --
Soybean components affect physicochemical properties of soymilk, coagulation reactivity and tofu texture / Kyoko Toda [and others] --
Development and quality of tofu analogue prepared from whole soybeans / Fuh-Juin Kao, Nan-wei Su, Min-Hsiung Lee --
Soy protein functionality and food bar texture / Myong J. Cho --
Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance / Soo-Yeun Lee, Erika A. Neely, Youngsoo Lee --
Flavor-soy protein interactions / Inthawoot Suppavorasatit, Keith R. Cadwallader --
Comparison of key aroma components between soymilks prepared by cold and hot grinding methods / Chenxing Sun, Keith R. Cadwallader, Hun Kim --
Volatile flavor compounds and flavor profiles of Thai soy sauce / Sittiwat Lertsiri [and others] --
Identification of flavor-active volatiles in soy protein isolate via gas chromatography olfactometry / Anthony J. Irwin, John D. Everard, Robert J. Micketts.
Series Title: ACS symposium series, 1059.
Responsibility: [edited by] Keith R. Cadwallader, Sam K.C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry.
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Primary Entity<\/h3>
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Division of Agricultural and Food Chemistry.<\/span>\u00A0\u00A0\u00A0schema:contributor<\/a> <http:\/\/viaf.org\/viaf\/4516597<\/a>> ; # Sam Kow-Ching Chang<\/span>\u00A0\u00A0\u00A0schema:contributor<\/a> <http:\/\/viaf.org\/viaf\/19958378<\/a>> ; # Keith R. Cadwallader<\/span>\u00A0\u00A0\u00A0schema:copyrightYear<\/a> \"2010<\/span>\" ;\u00A0\u00A0\u00A0schema:datePublished<\/a> \"2010<\/span>\" ;\u00A0\u00A0\u00A0schema:description<\/a> \"Carbon-centered radicals in soy protein products \/ William L. Boatright, M. Shah Jahan -- Trypsin inhibitor activity in laboratory-produced and commercial soymilk \/ S.H. Yuan, Sam K.C. Chang -- Heating sequence and calcium lactate concentration effects on in vitro protein digestibility and oil release in emulsion stabilized by preheated soy protein and caseinate \/ Nantarat Na Nakornpanom, Pranithi Hongsprabhas, Parichat Hongsprabhas -- Effects of heating temperature and cooling rate on denaturation of soymilk protein \/ Makoto Shimoyamada [and others] -- Comparison of laboratory and industry methods for the separation of 7S and 11S soy proteins \/ Xu Jingting [and others] -- Estimation of the mutation site of a soyaspongenol A-deficient soybean [Glycine max (L.) Merr.] by LC-MS\/MS profile analysis \/ Hiroko Sasama [and others] -- The interaction of oil body and protein in soymilk making \/ Y. Chen, T. Ono -- Storage-induced color and biochemical changes of soybeans as related to soymilk and tofu making \/ Sam K.C. Chang -- Chemistry and biological properties of soybean peptides and proteins \/ Elvira Gonzalez de Mejia, Vermont P. Dia -- Changes of functional components and antioxidative activity in the process of fermentation of soybeans \/ Junko Yamashita [and others] -- Thermal effects on the conversion of isoflavones in soybean \/ Hsi-Mei Lai, Pei-Yin Lin -- Soy protein ingredients as isoflavone sources for functional foods \/ Maria Ines Genovese, Franco M. Lajolo -- Antioxidant capabilities of defatted soy flour extracts \/ Xiaohua Yue, Zhimin Xu -- Tofu structure is regulated by soymilk protein composition and coagulant concentration \/ Tomotada Ono [and others] -- Standardization of physical parameters for instron texture analysis for tofu quality evaluation \/ Shaohong Yuan, Sam K.C. Chang -- Soybean phytate content and its influence on tofu texture \/ Takahiro Ishiguro, Tomotada Ono -- Soybean components affect physicochemical properties of soymilk, coagulation reactivity and tofu texture \/ Kyoko Toda [and others] -- Development and quality of tofu analogue prepared from whole soybeans \/ Fuh-Juin Kao, Nan-wei Su, Min-Hsiung Lee -- Soy protein functionality and food bar texture \/ Myong J. Cho -- Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance \/ Soo-Yeun Lee, Erika A. Neely, Youngsoo Lee -- Flavor-soy protein interactions \/ Inthawoot Suppavorasatit, Keith R. Cadwallader -- Comparison of key aroma components between soymilks prepared by cold and hot grinding methods \/ Chenxing Sun, Keith R. Cadwallader, Hun Kim -- Volatile flavor compounds and flavor profiles of Thai soy sauce \/ Sittiwat Lertsiri [and others] -- Identification of flavor-active volatiles in soy protein isolate via gas chromatography olfactometry \/ Anthony J. Irwin, John D. Everard, Robert J. Micketts.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0schema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/764248607<\/a>> ;\u00A0\u00A0\u00A0schema:genre<\/a> \"Conference publication<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0schema:genre<\/a> \"Conference papers and proceedings<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0schema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0schema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Series\/acs_symposium_series<\/a>> ; # ACS symposium series ;<\/span>\u00A0\u00A0\u00A0schema:name<\/a> \"Chemistry, texture, and flavor of soy<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0schema:productID<\/a> \"692084751<\/span>\" ;\u00A0\u00A0\u00A0schema:publication<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/692084751#PublicationEvent\/washington_dc_american_chemical_society_new_york_distributed_by_oxford_university_press_2010<\/a>> ;\u00A0\u00A0\u00A0schema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Agent\/american_chemical_society<\/a>> ; # American Chemical Society<\/span>\u00A0\u00A0\u00A0schema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Agent\/distributed_by_oxford_university_press<\/a>> ; # Distributed by Oxford University Press<\/span>\u00A0\u00A0\u00A0schema:url<\/a> <http:\/\/catdir.loc.gov\/catdir\/enhancements\/fy1116\/2010048122-t.html<\/a>> ;\u00A0\u00A0\u00A0schema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9780841225619<\/a>> ;\u00A0\u00A0\u00A0umbel:isLike<\/a> <http:\/\/bnb.data.bl.uk\/id\/resource\/GBB1A0439<\/a>> ;\u00A0\u00A0\u00A0wdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/692084751<\/a>> ;\u00A0\u00A0\u00A0\u00A0.<\/div>

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<http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Agent\/distributed_by_oxford_university_press<\/a>> # Distributed by Oxford University Press<\/span>\u00A0\u00A0\u00A0\u00A0a bgn:Agent<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Distributed by Oxford University Press<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.<\/div>
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Place\/washington_dc<\/a>> # Washington, DC<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Place<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Washington, DC<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.<\/div>
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Series\/acs_symposium_series<\/a>> # ACS symposium series ;<\/span>\u00A0\u00A0\u00A0\u00A0a bgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0schema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/692084751<\/a>> ; # Chemistry, texture, and flavor of soy<\/span>\u00A0\u00A0\u00A0schema:name<\/a> \"ACS symposium series ;<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.<\/div>
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<http:\/\/experiment.worldcat.org\/entity\/work\/data\/764248607#Topic\/plant_proteins<\/a>> # Plant proteins<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Intangible<\/a> ;\u00A0\u00A0\u00A0rdfs:seeAlso<\/a> <http:\/\/id.loc.gov\/authorities\/subjects\/sh2010106531<\/a>> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Plant proteins<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.<\/div>
<http:\/\/id.loc.gov\/authorities\/subjects\/sh85125884<\/a>> # Soybean<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Intangible<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Soybean<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.<\/div>
<http:\/\/id.loc.gov\/authorities\/subjects\/sh85125887<\/a>> # Soyfoods<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Intangible<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Soyfoods<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.<\/div>
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<http:\/\/id.worldcat.org\/fast\/1065657<\/a>> # Plant proteins<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Intangible<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Plant proteins<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.<\/div>
<http:\/\/id.worldcat.org\/fast\/1127471<\/a>> # Soybean<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Intangible<\/a> ;\u00A0\u00A0\u00A0schema:name<\/a> \"Soybean<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.<\/div>
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<http:\/\/viaf.org\/viaf\/19958378<\/a>> # Keith R. Cadwallader<\/span>\u00A0\u00A0\u00A0\u00A0a schema:Person<\/a> ;\u00A0\u00A0\u00A0schema:birthDate<\/a> \"1963<\/span>\" ;\u00A0\u00A0\u00A0schema:familyName<\/a> \"Cadwallader<\/span>\" ;\u00A0\u00A0\u00A0schema:givenName<\/a> \"Keith R.<\/span>\" ;\u00A0\u00A0\u00A0schema:name<\/a> \"Keith R. Cadwallader<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.<\/div>
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Content-negotiable representations<\/p>