Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration-Reference-Cited by-同舟云学术

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Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration

Published:2016-01 Issue: Volume:190 Page:90-96
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kamizake N.K.K.,Silva L.C.P.,Prudencio S.H.

Funder

State University of Londrina and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Official methods of analysis;AOAC,2000

2. Brazilian Soybean cultivars: Tofu-making characteristic and acceptance by consuming market;Benassi;Ciências Agrárias,2011

3. Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase;Ciabotti;Ciência e Tecnologia de Alimentos,2007

4. Yield and quality of soft tofu as affected by soybean physical damage and storage;Hou;Journal of Agricultural and Food Chemistry,1998

5. Yield and textural properties of tofu are affected by the changes of phytate content during soybean storage;Hou;Journal of Food Science,2003

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model;Food Science & Nutrition;2023-12-15

2. Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processes;LWT;2022-07

3. Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory properties;Journal of Functional Foods;2021-11

4. Application of response surface methodology in process optimization of Soytofu and their sensory evaluation;Indian Journal of Dairy Science;2021-10-31

5. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries;Systems Microbiology and Biomanufacturing;2021-07-20

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