Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products. Science.gov (United States). Palermo, Mariantonella; Fiore ...
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Soybean residue (okara), a by-product of soymilk, is produced in large volumes by the soy food industry and is often discarded due to its undesirable flavour.
... questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in ...
Topics by WorldWideScience.org. Home · About · News ... Chromaticity was greater with the inclusion of okara and with the passage of ... http://neddimitrov.org/ ...
Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground ...
... http://neddimitrov.org/teaching/201402NFG.html Germanischer Lloyd SE. (2012). Rules for classification and construction (VI-11-3). Hamburg. « 21; 22; 23; 24; 25 ...
Okara: A Nutritionally Valuable By-product Able ... soy protein product in a ... site and the second was simulate heat and mass transfer of the product.
Influence of Skin Packaging on Raw Beef Quality: A Review · Directory of Open Access Journals (Sweden). S. Stella. 2018-01-01.
The use of sunflower oil in the frying process improved the fatty acid composition of the soybean product. Sensory attributes from descriptive analyses that ...
Okara is a promising by-product from soybean and a rich source of dietary fibre, chiefly insoluble (IDF). To increase its solubility and functionality, a ...
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