|Table of Contents|

Advances in Soybean Processing Characteristics and Quality Evaluation Research(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年02期
Page:
322-329
Research Field:
Publishing date:

Info

Title:
Advances in Soybean Processing Characteristics and Quality Evaluation Research
Author(s):
SUN Lu WANG Fang MENG Jun SHEN Xin-chun
(Food Science and Engineering College/Collaborative Innovation Center of Modern Grain Circulation and Security of Jiangsu Province/Key Laboratory of Grain and Oil Quality and Safety Control and Deep Processing of Universities in Jiangsu Province, Nanjing University of Finance and Economics, Nanjing 210023,China)
Keywords:
Soybean Quality Processing characteristics Evaluation indexes Evaluation standard
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.02.0322
Abstract:
The quality of soybean is a crucial factor for evaluating the quality of different varieties of soybean derived products. Establishment of quality assessment methods and evaluation standards are necessary for the suitability of soybean processing and also are fundamental guidelines for the subsequent screening of specific varieties of soybean for corresponding products. This comprehensive review summarized recent researches in soybean processing characteristics and quality evaluation indexes, which mainly focused on the processing characteristics of soybean in protein production, oil extraction, biological active substances identification and utilization. The current soybean quality assessment indexes were summarized from three aspects: Sensory quality, physicochemical and nutritional quality, and processing quality. In addition, the current evaluation standards for soybean quality in China were outlined. Furthermore the article discussed the deficiencies and potential problems in the evaluation of soybean quality in China, and proposed the future research directions and goals.

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Last Update: 2019-04-01