Zobrazeno 1 - 6
of 6
pro vyhledávání: '"G. E. Urbanski"'
Publikováno v:
World Soybean Research Conference III: Proceedings ISBN: 9780429267932
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbd7639c8c9a6a71cf838813e4db9010
https://doi.org/10.1201/9780429267932-33
https://doi.org/10.1201/9780429267932-33
Publikováno v:
Journal of Food Science. 45:208-212
In order to study the whole bean quality and storage stability of free-zedamaged soybeans, immature soybeans were frozen in their pods at -5.5°C for 6 hr. When compared to undamaged soybeans, freeze-damaged soybeans were found to have similar oil an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c01ad2bcb70821bc00e397d6da22a7
https://doi.org/10.1111/j.1365-2621.1980.tb02577.x
https://doi.org/10.1111/j.1365-2621.1980.tb02577.x
Publikováno v:
Journal of Food Science. 48:691-694
The objective was to quantify the relationship between water imbibing capacity of soybean components and their rheological characteristics in suspension. These components were: full fat soy flour, desludged full fat soy flour, defatted soy flour, soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fc1e7cf2a8d38e0edac6e276f828301
https://doi.org/10.1111/j.1365-2621.1983.tb14877.x
https://doi.org/10.1111/j.1365-2621.1983.tb14877.x
Publikováno v:
Journal of Food Science. 47:792-795
The objective was to investigate the effects of solutes on rheology of soybean beverage components. Mixtures of these components with water and various amounts of sucrose were subject to shear stressshear rate analysis and both apparent viscosities a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd35f88362209f43a39ea0ccb547d949
https://doi.org/10.1111/j.1365-2621.1982.tb12716.x
https://doi.org/10.1111/j.1365-2621.1982.tb12716.x
Publikováno v:
Journal of Food Science. 48:1436-1439
The objectives were to (1) determine the effects of sucrose, glucose, sodium chloride and soy soluble carbohydrate on flow characteristics of suspensions of polymers, and (2) investigate the relationship between these effects and the quantity of wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3049c0708ca538178da2e646ab6e689
https://doi.org/10.1111/j.1365-2621.1983.tb03510.x
https://doi.org/10.1111/j.1365-2621.1983.tb03510.x
Publikováno v:
Journal of Food Science. 47:1021-1022
Six fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0065f76a65eba8940e276d59f411ebde
https://doi.org/10.1111/j.1365-2621.1982.tb12773.x
https://doi.org/10.1111/j.1365-2621.1982.tb12773.x