Organic acids as a freshness indicator for tofu (soybean curd)-Reference-Cited by-同舟云学术

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Organic acids as a freshness indicator for tofu (soybean curd)

Published:2017-09-11 Issue:11 Volume:54 Page:3443-3450
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Her Jae-Young,Cho Heera,Kim Mina K.,Lee Kwang-Geun

Funder

National Research Foundation of Korea

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2799-x/fulltext.html

Reference26 articles.

1. Almanza BA, Namkung Y, Ismail JA, Nelson DC (2007) Clients’ safe food-handling knowledge and risk behavior in a home-delivered meal program. J Am Diet Assoc 107:816–821

2. Carroll K (1991) Review of clinical studies on cholesterol-lowering response to soy protein. J Am Diet Assoc 91:820–827

3. De Oliveira Silva F, Perrone D (2015) Characterization and stability of bioactive compounds from soybean meal. LWT Food Sci Technol 63:992–1000

4. Foster JW (1991) Salmonella acid shock proteins are required for the adaptive acid tolerance response. J Bacteriol 173:896–6902

5. He FJ, Chen JQ (2013) Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: differences between Chinese women and women in Western countries and possible mechanisms. Food Sci Hum Wellness 2:146–161

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