Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational...

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Bibliographic Details
Main Authors: Karina Czaikoski, Rodrigo Santos Leite, José Marcos Gontijo Mandarino, Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio Da Silva, Elza Iouko Ida
Format: Article
Language:English
Published: Embrapa Informação Tecnológica 2018-07-01
Series:Pesquisa Agropecuária Brasileira
Subjects:
Glycine max
edamame
isoflavones
oligossacharides
thermal processing
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840&tlng=en

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