TABLE OF CONTENTS ABSTRACT............................................................................................................................. iii 

ACKNOWLEDGEMENTS......................................................................................................iv 

LIST OF TABLES....................................................................................................................vi 

LIST OF FIGURES ............................................................................................................... viii INTRODUCTION .....................................................................................................................1 

LITERATURE REVIEW ..........................................................................................................3 

Chapter 1

. YIELD, SOLID AND PROTEIN RECOVERY OF SOYMILK AS AFFECTED BY EXTRACTION AND GRINDING METHODS .........................................16 

Chapter 2

. TRYPSIN INHIBITORS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.............................................................................33 

Chapter 3

. PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS .54

 

Chapter 4

. SELECTED ODOR COMPOUNDS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS ......................................................76 

Chapter 5

. ISOFLAVONE PROFILE AND CONTENT OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.........................101 

OVERALL CONCLUSIONS................................................................................................128 

FUTURE RESEARCH ..........................................................................................................130 

REFERENCES CITED..........................................................................................................131