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- 要約等...ked and flaked soybeans were stored under a variety of conditions. Af......n with hexane, the crude oils were degummed in the laboratory, and the nonhydratable phospholipid (......estimated from the phosphorus content of the degummed oil. ......r interrelated factors promote NHP formation. These include (i) ......isture content of beans or flakes entering the extraction pro......iv) disruption of the cellular struc......ggest that NHP formation can be minimized by control of the moisture of beans and/or flakes entering the extraction pro......, inactivation of phospholipase ......ratures during the conditioning of cracked beans...
- 参照...tic changes in soybean oil bodies during the formation of volatile flavour compounds in...
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