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- Horax, Ronny, et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 513-518
- antinutritional factors; chemical analysis; consumer acceptance; exposure duration; flavor; glycemic index; sensory evaluation; soybeans; starch; texture; trypsin inhibitors; ultraviolet radiation
- ... Ultraviolet (UV) and infrared (IR) treatments were conducted to reduce anti-nutritional factors of 5-day germinated soybean. Exposure time/duration and distance/height to UV/IR were 24/48/72 h for UV treatment at 7/17/27 cm distance and 1.0/1.5/2.0 h for IR treatment at 15/20/25 cm distance. These resulted in significant reductions (P < .05) of lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor ...