Studies on Modified Atmospheric Packaging of Full-Fat Soyflour


Abstract

Full fat soyflour (FFSF) is one of the most promising forms in which soybean protein (4C%) and oil (20%) can be used in human diet. But due to rich nutritional value the soybased foods have poor keeping quality through microbial contaminants and enzymes like lipoxidase/protease. The oxidative rancidity may also develop due to non-enzymic decomposition of lipid hydro peroxide.

Subject Discipline

Health Care and Hospital Management

Full Text:

Refbacks

  • There are currently no refbacks.