References
- Journal of the Science of Food and Agriculture v.65 no.3 Protein quality and energy density of green peas as influenced by seed size and time of harvest Brunsgaard, G.;Kidmose, U.;Kaack, K.;Eggum, B. https://doi.org/10.1002/jsfa.2740650315
- Soy Protein Products: Characteristics Soy protein Council
- Food Sci. Biotechnol. v.11 Physical properties of micronized full-fat soytlour for packed whole-tofu (chundubu) manufacture Lee, J.;Choe, E.
- Food Sci. Biotechnol. v.8 Effects of heating temperature and time on textural properties of soy gel Kim, W.;Um, B.;Chung, S.;Chung, M.
- J. Korean Soc. Food Sci. Nutr. v.30 Quality and sensory evaluation of whole soybean flour tofu prepared from various processing conditions Kim, J.Y.;Kim, J.H.;Kim, J.K.;Moon, K.D.
- Korean J. Food Sci. Technol. v.32 Quality attributes of whole soybean flour tofu affected by coagulant and their concentration Kim, J.Y.;Kim, J.H.;Kim, J.K.;Moon, K.D.
- Korean J. Food Sci. Technol. v.23 Factors affecting lipid oxidation in full-fat soy flour Kim, C.;Lee, C.;Johnspon, L.
- Biochim. Biophys. Acta. v.1572 Kinetics and efficiency of excitation energy transfer from chlorophylls, their heavy metal-substituted derivatives, and pheophytins to singlet oxygen Kupper, H.;Didic, R.;Svoboda, A.;Hala, J.;Kroneck, P. https://doi.org/10.1016/S0304-4165(02)00284-2
-
Journal of Food Science
v.67
no.2
Quenching mechanisms and kinetics of
${\alpha}$ -tocopherol and${\beta}$ -carotene on the photosensitizing effect of synthetic food colorant FD&C Red No.3 Yang, W.T.;Lee, J.H.;Min, D.B. https://doi.org/10.1111/j.1365-2621.2002.tb10627.x - Journal of Agricultural and Food Chemistry v.51 no.6 Effect of harvesting and drying conditions on chlorophyll levels of soybean (Glycine max L. Merr) Gomes, M.S.;Sinnecker, P.;Tanaka. R.T.;Lanfer-Marquez, U.M. https://doi.org/10.1021/jf011227w
- Bleaching;Handbook of Soy Oil Processing and Utilization Brekke, O.L.;Erickson, D.R.(ed.);Pryde, E.H.(ed.);Brekke, O.L.(ed.);Mounts, T.L.(ed.);Falb, R.A.(ed.)
- Journal of the Science of Food and Agriculture v.80 no.7 Review Vitamin E Bramley, P.;Elmadfa, I.;Kafatos, A.;Kelly, F.;Manios, Y.;Roxborough, H.;Schuch, W.;Sheehy, P.;Wagner, K. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<913::AID-JSFA600>3.0.CO;2-3
- Antioxidants in Food: Practical Applications Pokorny, J.;Yanishlieva, N.;Gordon, M.
- FEBS Letters v.516 no.1-3 A specific role for tocopherol and of chemical singlet oxygen quenchers in the maintenance of photosystem II structure in Chlamydomonas reinhardtii Trebst, A.;Depka, B.;Hollander-Czytko, H. https://doi.org/10.1016/S0014-5793(02)02526-7
- Soybean oil;Bailevs Industrial Oil and Fat Products Endre, F.S.;Bernard, F.S.;Hui, Y.H.(ed.)
- Vitamin E;Bioavailability and Analysis of Vitamins in Foods Ball, G.H.
- Free Radical BioI. Med. v.9 Is methylbranching in tocopherol's 'tail' important for its in vivo activity? Rat curative myopathy bioassay measurements of the vitamin E activity of three 2RS-n-alkyl-2, 5, 7, 8-tetramethyl-6-hydroxychromans Ingold, K.;Burton, G.;Foster, D.;Hughes, L. https://doi.org/10.1016/0891-5849(90)90029-I
- Official Methods and Recommended Practices of the American Oil Chemists' Society AOCS
- J. Biol. Chem. v.226 A simple method for the isolation and purification of total lipid from animal tissues Folch, J.;Lees, M.;Sloane-Stanley, G.H.
- J. Food Sci. v.66 Effects of heat pretreatment on lipid and pigments of freeze-dried spinach Choe, E.;Lee, J.;Park, K.;Lee, S. https://doi.org/10.1111/j.1365-2621.2001.tb16083.x
- Korean J. Food Sci. Technol. v.30 Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles Choe, E.O.;Lee, J.Y.
- SAS/STAT User's Guide SAS Institute
- Food Analysis: Theory and Practice Pomeranz, Y.;Meloan, C.
- Extraction and analysis of lipids;Food Lipids: Chemistry, Nutrition, and Biotechnology Shahidi, F.;Wanasundara, J.;Akoh, C.C.(ed.);Min, D.B.(ed.)
- Journal of the American Oil Chemists Society v.75 no.7 Regional distribution of tocopherols and fatty acids within soybean seeds Yoshida, H.;Takagi, S.;Lenaga, H.;Tsuchiya, C. https://doi.org/10.1007/s11746-998-0224-3
- Journal of the American Oil Chemists Society v.47 no.4 A possible role for singlet oxygen in the initiation of fatty acid autoxidation Rawls, H.R.;Van Santen, P.J. https://doi.org/10.1007/BF02640400
- Lipid oxidation in biological food systems;Food Antioxidants: Technological. Toxicological. and Health Perspectives Jadhav, S.J.;Nimbalkar, S.S.;Kulkarni, A.D.;Madhavi, D.L.;Madhavi, D.L.(ed.);Deshpande, S.S.(ed.);Salunkhe, D.K.(ed.)
- Journal of Agricultural and Food Chemistry v.34 no.5 Tocopherols of soybean seeds and soybean curd (tofu) Guzman, G.;Murphy, P. https://doi.org/10.1021/jf00071a006
-
Lipids
v.31
no.4
Effect of
${\alpha}$ -tocopehrol and trolox on the decomposition of methyl linoleate hydroperoxides Hopia, A.;Huang, S.W.;Frankel, E.N. https://doi.org/10.1007/BF02522920 - Critical Reviews in Food Science and Nutrition v.31 no.3 Singlet oxygen oxidation of foods Bradley, D.G.;Min, D.B. https://doi.org/10.1080/10408399209527570
-
Journal of the American Oil Chemists Society
v.76
no.6
Antioxidant activities of
${\alpha}$ - and${\gamma}$ -tocopherols in the oxidation of rapeseed oil triacylglycerol Lampi, A.;Kataja, L.;Kamal-Eldin, A.;Vieno, P. https://doi.org/10.1007/s11746-999-0171-7 - Lipids v.11 no.12 Relative autoxidative and photolytic stabilities of tocols and tocotrienols Lehmann, J.;Slover, H. https://doi.org/10.1007/BF02532992
- Agric. Biol. Chem. v.31 Quenching effects of tocopherols on the methyl linoleate photooxidation and their oxidation products Yamauchi, R.;Matsushita, S.