Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9516
Abstract: BACKGROUND Red sufu is a type of sufu produced by solid-state fermentation of soybean curd and coloration with red mold rice. The purposes of this study were: (i) to characterize commercial red sufu samples using… read more here.
Keywords: commercial red; analysis; soybean curd; quantitative descriptive ... See more keywords
Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio
Sign Up to like & getrecommendations! Published in 2020 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.00656-20
Abstract: High-water-activity food products, such as soybean curd, are vulnerable to microbial contamination, which causes fatal foodborne diseases and food spoilage. Inactivating microorganisms inside food is difficult because the transfer of thermal energy is slower inside… read more here.
Keywords: soybean curd; poh; voltage; inactivation ... See more keywords
Conversion of Mixtures of Soybean Curd Residue and Kitchen Waste by Black Soldier Fly Larvae (Hermetia illucens L.)
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DOI: 10.3390/insects13010023
Abstract: Simple Summary The black soldier fly (BSF) is a viable solution for food waste management and can provide a sustainable protein source to feed the growing global population. However, the growth performance of BSF larvae… read more here.
Keywords: waste; soldier fly; conversion; black soldier ... See more keywords