Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.)

References

1. FabreF, PlanchonC. Nitrogen nutrition, yield and protein content in soybean. Plant Sci2000;1:51–8.10.1016/S0168-9452(99)00221-6Suche in Google Scholar

2. DongY, QuSY. Nondestructive method for analysis of the soybean quality. Int J Food Eng2012;4:1–6.10.1515/1556-3758.2511Suche in Google Scholar

3. Sanches de LimaF, IdaEI. Optimization of soybean hydrothermal treatment for the conversion of β-glucoside isoflavones to aglycones. LWT Food Sci Technol2014;2:232–9.10.1016/j.lwt.2013.12.006Suche in Google Scholar

4. MurekateteN, HuaYF, KongXZ, ZhangCM. Effects of fermentation on nutritional and functional properties of soybean, maize, and germinated sorghum composite flour. Int J Food Eng2012;1:1–15.10.1515/1556-3758.2646Suche in Google Scholar

5. DeshpandeSD, BalS, OjhaTP. A study on diffusion of water by the soybean grain during cold water soaking. J Food Eng1994;1:121–7.10.1016/0260-8774(94)90127-9Suche in Google Scholar

6. BayramM, KayaA, ÖnerMD. Changes in properties of soaking water during production of soy-bulgur. J Food Eng2004;2:221–30.10.1016/S0260-8774(03)00094-3Suche in Google Scholar

7. PanZ, TangratanavaleeW. Characteristics of soybeans as affected by soaking conditions. LWT Food Sci Technol2003;1:143–51.10.1016/S0023-6438(02)00202-5Suche in Google Scholar

8. BayramM, ÖnerMD, KayaA. Influence of soaking on the dimensions and colour of soybean for bulgur production. J Food Eng2004;3:331–9.10.1016/S0260-8774(03)00137-7Suche in Google Scholar

9. SilvaCAB, BatesRP, DengJC. Influence of soaking and cooking on the softening and eating quality of black beans (Phaseolus vulgaris). J Food Sci1981;6:1716–20.10.1111/j.1365-2621.1981.tb04471.xSuche in Google Scholar

10. JianfenL, Bei-ZhongH, RobertN, RobertJH. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chem2008;4:821–8.10.1016/j.foodchem.2008.02.064Suche in Google Scholar PubMed

11. WardhaniDH, VázquezJA, PandiellaSS. Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures. Food Chem2008;1:13–19.10.1016/j.foodchem.2008.03.018Suche in Google Scholar

12. LestienneI, ChristèleIV, ClaireM, ChristianP, SergeT. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chem2005;3:421–5.10.1016/j.foodchem.2004.03.040Suche in Google Scholar

13. BlandaG, CerretaniL, BendiniA, CardinaliA, ScarpelliniA, LerckerG. Effect of vacuum impregnation on the phenolic content of granny smith and stark delicious frozen apple. Eur Food Res Technol2008;5:1229–37.10.1007/s00217-007-0624-xSuche in Google Scholar

14. FitoP, ChiraltA, BetoretN, GrasM, CháferM, Martı́nez-MonzóJ, et al. Vacuum impregnation and osmotic dehydration in matrix engineering: application in functional fresh food development. J Food Eng2001;2–3:175–83.10.1016/S0260-8774(00)00220-XSuche in Google Scholar

15. Mujica-PazH, Valdez-FragosoA, López-MaloA, PalouE, Welti-ChanesJ. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. J Food Eng2003;4:305–14.10.1016/S0260-8774(02)00344-8Suche in Google Scholar

16. RoyseDJ, RhodesTW, SanchezJE. Vacuum-soaking of wood chip shiitake (Lentinula edodes) logs to reduce soak time and log weight variability and to stimulate mushroom yield. Appl Microbiol Biotechnol2002;58:58–62.10.1007/s00253-001-0870-ySuche in Google Scholar

17. ChenC. Obtaining the isosteric sorption heat directly by sorption isotherm equations. J Food Eng2006;2:178–85.10.1016/j.jfoodeng.2005.01.041Suche in Google Scholar

18. Al-MuhtasebAH, McMinnWAM, MageeTRA. Water sorption isotherms of starch powders, part 2: thermodynamic characteristics. J Food Eng2004;2:135–42.10.1016/S0260-8774(03)00202-4Suche in Google Scholar

19. YangZ, ZhuE, ZhuZH. Moisture sorption isotherms and net isosteric heats of sorption of green soybean. Int J Food Eng2012;3:1–16.10.1515/1556-3758.2757Suche in Google Scholar

20. LiX, LiYH, ZhongZK, WangDH, RattoJA, ShengKC, et al. Mechanical and water soaking properties of medium density fiberboard with wood fiber and soybean protein adhesive. Bioresour Technol2009;14:3556–62.10.1016/j.biortech.2009.02.048Suche in Google Scholar PubMed

21. ZhangYP, ZhaoW, YangRJ, AhmedMA, HuaX, ZhangWB, et al. Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking. J Food Eng2013;1:56–64.10.1016/j.jfoodeng.2013.05.008Suche in Google Scholar