Jump to Main Content
- Inglett, G.E.; Schaefer, W.C.; Tallent, W.H.
- Cereal foods world 1979 v.24 no.5 pp. 186
- soybeans; enzymatic hydrolysis; immobilized enzymes; soymilk; corn germ; blended foods; food fortification; fortified foods; nutritive value; nutrient content; oxidative stability; antioxidants; lipid metabolism; mycotoxins; dietary fiber; grain protein; cooking quality; Maillard reaction; soybean products; lipoxygenase; food handling; food transport; food processing quality; cereal proteins; United States
- ... Abstract: USDA's Northern Regional Research Center studies food quality and safety. Immobilized enzymes were used to prepare polymetric derivatives and to remove undesirable components in soy foods. A process of extracting, aspirating, grinding, and screening corn germ was developed to produce a high quality flour that can be used in many foods. Corn-soy-milk is a nutritionally balanced food blend ...