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Full-Text Articles in Food Processing
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn
Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 108 cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybeanbased milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …