{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,10,9]],"date-time":"2023-10-09T06:11:00Z","timestamp":1696831860904},"reference-count":17,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2006,10,19]],"date-time":"2006-10-19T00:00:00Z","timestamp":1161216000000},"content-version":"vor","delay-in-days":13075,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nahrung"],"published-print":{"date-parts":[[1971,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>W\u00e4hrend der Entbitterung von Sojamehl werden die Lipide durch die Einwirkung von Wasserdampf teilweise hydrolysiert, Peroxide werden thermisch zerlegt, und die im urspr\u00fcnglichen Material anwesenden Oxydationsprodukte verfl\u00fcchtigen sich. Neue reaktive Verbindungen werden durch die Peroxidzerlegung gebildet. Durch die Erhitzung wird die Zusammensetzung der Extrakte merkbar ge\u00e4ndert, wobei Farbstoffe gebildet oder freigesetzt werden. W\u00e4hrend eines weniger intensiven R\u00f6stens sind diese Ver\u00e4nderungen noch st\u00e4rker. Wenn Sojabohnen f\u00fcr ein Kaffeesurrogat ger\u00f6stet werden, \u00fcberwiegen die rein thermischen Prozesse, und der Einflu\u00df der anwesenden Feuchtigkeit ist nicht signifikant. Der Gehalt an fettl\u00f6slichen Farbstoffen sinkt ab, der Gehalt an l\u00f6slichen Oxydationsprodukten steigt, und die Unges\u00e4ttigtheit des Extrakts ver\u00e4ndert sich erheblich.<\/jats:p>","DOI":"10.1002\/food.19710150105","type":"journal-article","created":{"date-parts":[[2006,11,3]],"date-time":"2006-11-03T08:44:45Z","timestamp":1162543485000},"page":"29-34","source":"Crossref","is-referenced-by-count":0,"title":["Ver\u00e4nderungen der Lipide w\u00e4hrend der Entbitterung von Sojabohnen"],"prefix":"10.1002","volume":"15","author":[{"given":"J.","family":"Pokorn\u00fd","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"L.","family":"Jir\u00e1skov\u00e1","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"H.","family":"Zwain","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"G.","family":"Jan\u00ed\u010dek","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2006,10,19]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.3181\/00379727-57-14731P"},{"key":"e_1_2_1_3_2","first-page":"505","volume":"154","author":"Ham W. 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