Šobajić Slađana S.
Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity
Maize Research Institute “Zemun Polje“, Belgrade-Zemun, Serbia (1,3,4,5)
Faculty og Pharmacy, Institute of Bromatology, Belgrade, Serbia (2)
Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150oC for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving.
![RSS - Šobajić Slađana S. Syndicate content](/misc/feed.png)