Breeding exceptionally fragrant soybeans for soy milk with strong aroma

被引：0

作者：

Hongtao Xie ^{[1
]}

Minglei Song ^{[2
]}

Xuesong Cao ^{[2
]}

Qingfeng Niu ^{[3
]}

Jianhua Zhu ^{[3
]}

Shasha Li ^{[4
]}

Xin Wang ^{[4
]}

Xiaomu Niu ^{[1
]}

Jian-Kang Zhu ^{[2
]}

机构：

[1] Bellagen Biotechnology Co.Ltd.

[2] Institute of Advanced Biotechnology and School of Life Sciences, Southern University of Science and Technology

[3] School of Life Sciences, Anhui Agricultural University

[4] Shandong Normal University

来源：

JournalofIntegrativePlantBiology | 2024年 / 66卷 / 04期

基金：

中国国家自然科学基金;

关键词：

D O I：

暂无

中图分类号：

S565.1 [大豆];

学科分类号：

0901 ;

摘要：

Soybean(Glycine max(L.) Merr.) is a major source of vegetable protein and oil in human diet and animal nutrition.Soybean seeds have been extensively used in various food products and snacks. Taste quality, particularly the aroma, affects cooking and eating, and ultimately influences consumer preference. Soy milk is particularly popular in China and has been gaining popularity in many other countries in the world.

引用

页码：642 / 644

页数：3

共 20 条

[1] Breeding exceptionally fragrant soybeans for soy milk with strong aroma
Xie, Hongtao
Song, Minglei
Cao, Xuesong
Niu, Qingfeng
Zhu, Jianhua
Li, Shasha
Wang, Xin
Niu, Xiaomu
Zhu, Jian-Kang
JOURNAL OF INTEGRATIVE PLANT BIOLOGY, 2024, 66 (04) : 642 - 644
[2] Anti-nutrients in soybeans at different stages of soy milk production
Chauhan, O. P.
Chauhan, G. S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2007, 44 (04): : 378 - 380
[3] EFFECTS OF SOAKING SOYBEANS IN SODIUM HYDROXIDE SOLUTION AS PRETREATMENT FOR SOY MILK PRODUCTION
BADENHOP, AF
HACKLER, LR
CEREAL SCIENCE TODAY, 1970, 15 (03): : 84 - &
[4] EFFECTS OF SOAKING SOYBEANS IN SODIUM HYDROXIDE SOLUTION AS PRETREATMENT FOR SOY MILK PRODUCTION
BADENHOP, AF
HACKLER, LR
CEREAL SCIENCE TODAY, 1969, 14 (03): : 106 - &
[5] OBJECTIONABLE FLAVOR OF SOY MILK DEVELOPED DURING THE SOAKING OF SOYBEANS AND ITS CONTROL
MATSUURA, M
OBATA, A
FUKUSHIMA, D
JOURNAL OF FOOD SCIENCE, 1989, 54 (03) : 602 - 605
[6] Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles
Ming Tan
Hai-Bo Zhang
Ping-Ping Ye
Feng-Jie Cui
Chen Chen
Tong-Lin Zhou
Jian-Cheng Shi
Wei Zhang
Xue-Quan Shu
Zhi-Wei Chen
Journal of Food Measurement and Characterization, 2023, 17 : 1671 - 1684
[7] Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles
Tan, Ming
Zhang, Hai-Bo
Ye, Ping-Ping
Cui, Feng-Jie
Chen, Chen
Zhou, Tong-Lin
Shi, Jian-Cheng
Zhang, Wei
Shu, Xue-Quan
Chen, Zhi-Wei
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2023, 17 (02) : 1671 - 1684
[8] Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
Tan, Qibo
Wu, Yongjun
Li, Cen
Jin, Jing
Zhang, Lincheng
Tong, Shuoqiu
Chen, Zhaofeng
Ran, Li
Huang, Lu
Zuo, Zeyan
FOODS, 2024, 13 (17)
[9] Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans
Jiang, Susu
Cai, Weixi
Xu, Baojun
FOODS, 2013, 2 (02): : 198 - 212
[10] Impact of Soy-Cow's mixed milk enzyme modified cheese on bread aroma
Ali, Barkat
Khan, Kiran Yasmin
Majeed, Hamid
Jin, Yamei
Xu, Dan
Rao, Zhiming
Xu, Xueming
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154

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