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Research at the Northern Regional Research Center
- 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 used in the Food for Peace program. Improvement of soy products and handling and transportation of soybean oil are also projects. Lipoxygenase, liquid oxidation, antioxidants, fat, metabolism, nutritional factors, dietary fibers, nonenzymatic browning, mycotoxins and cereal proteins are being researched.