Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12342
Abstract: BACKGROUND Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity. In this study, effects of selective thermal denaturation (STD) time (0-20… read more here.
Keywords: green soybean; tofu; characteristics green; soybean tofu ... See more keywords
HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8233
Abstract: BACKGROUND The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg-1 ) were used to make tofu, which were identified… read more here.
Keywords: low fat; hydroxypropyl methylcellulose; hpmc; properties low ... See more keywords
Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion.
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DOI: 10.1016/j.foodres.2020.109204
Abstract: The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors… read more here.
Keywords: protein; plant; digestion; pea protein ... See more keywords
Effects of different carrageenan types on the rheological and water-holding properties of tofu
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.12.038
Abstract: Effects of three carrageenan types including κ/ι-hybrid carrageenan, κ/ι-mixture carrageenan, and K+-κ-carrageenan in the concentrations of 0.5 g/kg, 1.5 g/kg, 2.5 g/kg on the texture, rheological property, microstructure, and water holding property of tofu were compared for texture… read more here.
Keywords: water holding; carrageenan types; carrageenan; tofu ... See more keywords
Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108927
Abstract: Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of… read more here.
Keywords: storage; conjugate; fish tofu; duck albumen ... See more keywords
The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose
Sign Up to like & getrecommendations! Published in 2017 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665117003901
Abstract: Tofu is an affordable source of protein but is often rejected because of the beany flavour. Previous study had reduced this flavour by using Soy Protein Isolate as an alternative to soya beans. Therefore, the… read more here.
Keywords: hthp; reaction; cracker like; tofu ... See more keywords
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
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DOI: 10.3390/foods12050918
Abstract: This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey… read more here.
Keywords: tofu; properties acidic; whey tofu; acidic whey ... See more keywords
Polyvinylidene Fluoride Membrane with a Polyvinylpyrrolidone Additive for Tofu Industrial Wastewater Treatment in Combination with the Coagulation–Flocculation Process
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DOI: 10.3390/membranes11120948
Abstract: Wastewater from the tofu industry contains many pollutants that are very harmful to the environment, significantly endangering aquatic life and producing a pungent odor. This study aims to prepare a polyvinylidene fluoride (PVDF) membrane with… read more here.
Keywords: wastewater; polyvinylidene fluoride; pvp; membrane ... See more keywords
Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
Sign Up to like & getrecommendations! Published in 2017 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2017.22.4.359
Abstract: To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing… read more here.
Keywords: licorice powder; consumer acceptance; tofu;