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Article

Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.

Journal of agricultural and food chemistry - 10 Sept 2014

Stanojevic Sladjana P, Barac Miroljub B, Pesic Mirjana B, Zilic Sladjana M, Kresovic Mirjana M, Vucelic-Radovic Biljana V

Abstract excerpt

Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox...

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PMID: 25167333
DOI: 10.1021/jf501800s

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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