SOYBEAN AND HEALTH - University of Macau Library

464Soybean and HealthYamanishi, R.; Huang, T.; Tsuji, H.; Bando, N. & Ogawa, T. (1995). Reduction of the soybeanallergenicity by the fermentation with Bacillus natto. Food Science and TechnologyInternational, Vol.1, No.1, pp. 14-17, ISSN 1082-0132Yamanishi, R.; Tsuji, H.; Bando, N.; Yamada, Y.; Nadaoka, Y. & Huang, T. (1996). Reductionof the allergenicity of soybean by treatment with proteases. Journal of NutritionalScience and Vitaminology, Vol.42, No.6, pp. 581-587, ISSN 0301-4800Yang, W.; Ajapur, V.K.; Krishnamurthy, K.; Feng, H.; Yang, R. & Rababah, T.M. (2009).Expedited extraction of xylan from corncob by power ultrasound. InternationalJournal of Agricultural and Biological Engineering, Vol.2, No.4, pp. 76-83, ISSN 1934-6344Yang, W.W.; Chung, S.Y.; Ajayi, O.; Krishnamurthy, K.; Konan, K. & Goodrich-Schneider, R.(2010). Use of pulsed ultraviolet light to reduce the allergenic potency of soybeanextracts. International Journal of Food Engineering, Vol.6, No.3, Article 11, pp. 1-12,ISSN 1556-3758Yang, W.; Mwakatage, N.R.; Goodrich-Schneider, R., Krishnamurthy, K. & Rababah, T.M.(2011). Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light. Food andBioprocess Technology (DOI: 10.1007/s11947-011-0615-6), ISSN 1935-5130Yang, R.J.; Li, S.Q. & Zhang, Q.H. (2004). Effects of pulsed electric fields on the activity ofenzymes in aqueous solution. Journal of Food Science, Vol.69, No.4, pp. FCT241-248.ISSN 0022-1147You, J.; Li, D.; Qiao, S.; Wang, Z.; He, P. & Ou, D. (2008). Development of a monoclonalantibody-based competitive ELISA for detection of beta-conglycinin, an allergenfrom soybean. Food Chemistry, Vol.106, No.1, pp. 352-360, ISSN 0308-8146Yu, H.; Cao, M.; Cai, Q.; Weng, W.; Su, W. & Liu, G. (2010). Effects of different processingmethods on digestibility of Scylla paramamosain allergen (tropomyosin). Food andChemical Toxicology, Vol.49, No.4, pp. 791-798, ISSN 0278-6915Zeng, X.A.; Yu, S.J.; Zhang, L. & Chen, X.D. (2008). The effects of AC electric field on winematuration. Innovative Food Science and Emerging Technologies, Vol.9, No.4, October2008, pp. 463-468, ISSN 1466-8564