OXIDIZED PHOSPHATIDYLCHOLINES FROM DEFATTED SOYBEAN FLAKES TASTE BITTER

被引：0
|
作者：
SESSA, DJ [1 ]
WARNER, K [1 ]
机构：
[1] USDA,ARS,N REG RES CTR,PEORIA,IL 61604
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1975年 / 170卷 / AUG24期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：49 / 49
页数：1
相关论文
共 50 条
  • [41] Enhancing protein and sugar release from defatted soy flakes using ultrasound technology
    Karki, Bishnu
    Lamsal, Buddhi P.
    Jung, Stephanie
    van Leeuwen, J.
    Pometto, Anthony L., III
    Grewell, David
    Khanal, Samir K.
    JOURNAL OF FOOD ENGINEERING, 2010, 96 (02) : 270 - 278
  • [42] Optimization of the extraction and purification of oligosaccharides from defatted soybean meal
    Kim, S
    Kim, W
    Hwang, IK
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2003, 38 (03): : 337 - 342
  • [43] Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles
    Balakrishna, Marrapu
    Ma, Jingjing
    Liu, Ting
    Geng, Zhiming
    Li, Pengpeng
    Wang, Daoying
    Zhang, Muhan
    Xu, Weimin
    FOOD CHEMISTRY, 2020, 313
  • [44] Bitter or not? BitterPredict, a tool for predicting taste from chemical structure
    Dagan-Wiener, Ayana
    Nissim, Ido
    Abu, Natalie Ben
    Borgonovo, Gigliola
    Bassoli, Angela
    Niv, Masha Y.
    SCIENTIFIC REPORTS, 2017, 7
  • [45] PUTATIVE BITTER-TASTE RECEPTOR FROM PROCINE TONGUES
    PRICE, S
    NATURE, 1969, 221 (5182) : 779 - &
  • [46] BITTER-SENSITIVE PROTEIN FROM PORCINE TASTE BUDS
    DASTOLI, FR
    LOPIEKES, DV
    DOIG, AR
    NATURE, 1968, 218 (5144) : 884 - &
  • [47] Bitter or not? BitterPredict, a tool for predicting taste from chemical structure
    Ayana Dagan-Wiener
    Ido Nissim
    Natalie Ben Abu
    Gigliola Borgonovo
    Angela Bassoli
    Masha Y. Niv
    Scientific Reports, 7
  • [48] Nonpolar-volatile lipids from soy protein isolates and hexane-defatted flakes
    Boatright, W.L.
    Crum, A.D.
    JAOCS, Journal of the American Oil Chemists' Society, 1997, 74 (04): : 461 - 467
  • [49] Bitter taste of unsaturated free fatty acids in emulsions: contribution to the off-flavour of soybean lecithins
    A. Stephan
    H. Steinhart
    European Food Research and Technology, 2000, 212 : 17 - 25
  • [50] Bitter taste of unsaturated free fatty acids in emulsions: contribution to the off-flavour of soybean lecithins
    Stephan, A
    Steinhart, H
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 212 (01) : 17 - 25
12345