Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour

Author:

Shin Woo-kyoung,Kim Wook,Kim Yookyung

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference30 articles.

1. Liu KS. Soybeans: Chemistry, Technology and Utilization, International Thomson Publishing, Chapman & Hall, New York, NY, USA. pp.165–197 (1997)

2. Davies CS, Nielsen SS, Nielsen NC. Flavor improvement of soybean preparations by genetic removal of lipoxygenase-2. J. Am. Oil Chem. Soc. 64: 1428–1433 (1987)

3. Kellor RL. Defatted soy flour and grits. J. Am. Oil Chem. Soc. 51: 77–80 (1974)

4. Ravento M, Duarte S, Alarco R. Application and possibilities of supercritical CO2 extraction in food processing industry: An overview. Food Sci. Technol. Int. 8: 269–284 (2002)

5. Caprita R, Caprita A, Cretescu I. Protein solubility as quality index for processed soybean. Animal Sci. Biotech. 43: 375–378 (2010)

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