Effect of food processing techniques on phytosterol, tocopherol and volatile content in soybean and soybean derived foods

Author

Naga Mallika Surapaneni

Keywords and Phrases

Phytosterols

Abstract

"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, page 19.

Department(s)

Chemistry

Degree Name

M.S. in Chemistry

Publisher

University of Missouri--Rolla

Publication Date

Fall 2004

Pagination

xii, 93 pages

Rights

© 2004 Naga Mallika Surapaneni, All rights reserved.

Document Type

Thesis - Citation

File Type

text

Language

English

Subject Headings

SoyfoodsSterolsVitamin EGas chromatographyMass spectrometry

Thesis Number

T 8693

Print OCLC #

62311406

Recommended Citation

Surapaneni, Naga Mallika, "Effect of food processing techniques on phytosterol, tocopherol and volatile content in soybean and soybean derived foods" (2004). Masters Theses. 3650.
https://scholarsmine.mst.edu/masters_theses/3650