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R. Anderson, J. Rackis, W. Tallent (1979)
BIOLOGICALLY ACTIVE SUBSTANCES IN SOY PRODUCTS
Kakade Kakade, Rackis Rackis, McGhee McGhee, Puski Puski (1974)
Determination of trypsin inhibitor activity of SOY products: a collaborative analysis of an improved procedureCereal Chem., 51
I. Liener (1979)
Significance for humans of biologically active factors in soybeans and other food legumesJournal of the American Oil Chemists’ Society, 56
Bates Bates, Weiss Weiss, Matthews Matthews (1977a)
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Rackis Rackis (1965)
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Rackis Rackis, McGhee McGhee, Booth Booth (1975)
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Kakade Kakade, Simons Simons, Liener Liener (1969)
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Bates Bates, Matthews Matthews (1975)
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James Jones, C. Foster (1942)
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Liener Liener (1979b)
Significance for humans of biologically active factors in soybeans and other food legumesJ. Am. Oil Chemists' SW., 56
A. Rasmussen (1978)
Nutrient comparison of fresh and field-dried, green-seeded soybeans.Journal of the American Dietetic Association, 72 6
J. Rackis, J. McGee, M. Gumbmann, A. Booth (1979)
Effects of soy proteins containing trypsin inhibitors in long term feeding studies in ratsJournal of the American Oil Chemists’ Society, 56
Collins Collins, Sanders Sanders (1973)
Deep‐fried snack food prepared from soybeans and onionsFood Technol, 27
J. Rackis (1974)
Biological and physiological factors in soybeansJournal of the American Oil Chemists’ Society, 51
R. Bates, F. Knapp, P. Araujo (1977)
PROTEIN QUALITY OF GREEN‐MATURE, DRY MATURE AND SPROUTED SOYBEANSJournal of Food Science, 42
Collins, Collins , , McCarty McCarty, Swingle Swingle (1971)
Shelling mature. green soybeans with roller‐type shellerTennessee Farm Home Sci., 78
ABSTRACT Fresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein.
Journal of Food Science – Wiley
Published: May 1, 1980
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