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January 1, 1996Journal of Agricultural and Food Chemistry

Effect of Different Extrusion Temperatures and Moisture Content on Lipoxygenase Inactivation and Protein Solubility in Soybeans

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MRMian N. RiazTexas A&M UniversityELE. W. LusasBryan College

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Riaz et al. (1996) studied this question.

synapsesocial.com/papers/6a8c303c413f00ec02bbb41fhttps://doi.org/10.1021/jf960065e
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy flours1969 · 76 citations
  2. 2Purification and Properties of Lipoxygenase in Germinating Sunflower Seeds1985 · 27 citations
  3. 3Soybeans as a food source1971 · 310 citations
  4. 4Lipoxygenase 3 reduces hexanal production from soybean seed homogenates1990 · 35 citations