{"id":"W2784165658","doi":"10.3390/foods7010006","title":"Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility","year":2018,"lang":"en","type":"article","venue":"Foods","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":86,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Trypsin; Food science; Protease; Microwave; Chemistry; Response surface methodology; Blanching; Protein digestibility; Trypsin inhibitor; In vitro; Enzyme; Biochemistry; Chromatography","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002088715,0.0003596749,0.00030191,0.0001991273,0.0001028307,0.0001935017,0.0001633656,0.0002040945,0.0006940356],"category_scores_gemma":[0.0002683334,0.0001419887,0.0003487135,0.0003028446,0.0001197842,0.0001699327,0.0000928747,0.0002583525,0.0001247071],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001257638,"about_ca_system_score_gemma":0.00009578677,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003405341,"about_ca_topic_score_gemma":0.0007122101,"domain_scores_codex":[0.9998506,0.00002475651,0.00001485709,0.00003183553,0.0000485865,0.00002922367],"domain_scores_gemma":[0.999872,0.00003687268,0.00004066623,0.000009633787,0.0000271969,0.00001369992],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002833472,0.00004281062,0.0002853335,0.0001106635,0.00001357733,0.00002682206,0.00001922275,0.0001198738,0.9974523,0.00001431994,0.00002007525,0.001611665],"study_design_scores_gemma":[0.00001306412,0.0009738844,0.01067902,0.000009716486,0.0000580294,0.00008371923,0.00004198129,0.0005492966,0.9864312,0.00001690934,0.001134948,0.000008327294],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9947744,0.002230166,0.002268655,0.0000248393,0.00002094795,0.00002049654,0.0001234845,0.00001491846,0.0005221204],"genre_scores_gemma":[0.9920281,0.002155994,0.004323471,0.00003543437,0.00001541799,0.00004789682,0.0003192438,0.00001668469,0.001057781],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006940356,"threshold_uncertainty_score":0.00232178,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02533247619988291,"score_gpt":0.3147019311167231,"score_spread":0.2893694549168402,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}