Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity
Mirian T.K. Kubo, Bruno H.G. dos Reis, Laura Sato, Jorge Andrey Wilhelms Gut
Topics & Concepts
ChemistryKineticsFood scienceMicrowaveTrypsinLipoxygenaseFlavorEnzymeBiochemistryPhysicsQuantum mechanicsMicrobial Inactivation MethodsFood Drying and ModelingMeat and Animal Product Quality