Photo from archive.org
Abstract This work reports, a novel method of peanut tofu preparation by combining transglutaminase (TG) and high-temperature pressure cooking (HTPC, 115 °C, 0.17 MPa) treatment, and its gel formation was studied. Texture… Click to show full abstract
Abstract This work reports, a novel method of peanut tofu preparation by combining transglutaminase (TG) and high-temperature pressure cooking (HTPC, 115 °C, 0.17 MPa) treatment, and its gel formation was studied. Texture and Scanning electron microscope (SEM) results showed TG addition (0.75 mg/g) significantly improved the tofu texture (p
Keywords:
novel process;
peanut tofu;
texture;
tofu gel;
process peanut
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!