Effect of food processing techniques on phytosterol, tocopherol and volatile content in soybean and soybean derived foods
Keywords and Phrases
"The overall objective of this research was to monitor the effect of food processing techniques on the phytosterol, tocopherol and volatile content in soybeans and soybean derived foods. In order to meet the primary objective systematic experiments were designed to achieve the following sub-objectives. Develop a rapid method for determination of phytosterols and tocopherols in raw and processed foods, providing greater accuracy, precision and reproducibility. To determine the effect of germination, heat and light on tocopherol and phytosterol content in soybean seeds. To examine the contribution of volatiles to the beany flavor of soybeans"--Statement of Objectives, leaf 19.
M.S. in Chemistry
University of Missouri--Rolla
xii, 93 leaves
© 2004 Naga Mallika Surapaneni, All rights reserved.
Thesis - Citation
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Full-text not available: Request this publication directly from Missouri S&T Library or contact your local library.http://laurel.lso.missouri.edu/record=b5407264~S5
Surapaneni, Naga Mallika, "Effect of food processing techniques on phytosterol, tocopherol and volatile content in soybean and soybean derived foods" (2004). Masters Theses. 3650.
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