Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd-Reference-Cited by-同舟云学术

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Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Published:2019-01 Issue:1 Volume:84 Page:154-164
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Ping¹^ORCID,Xiang Qin¹,Gao Liu¹,Wang Xuemei¹,Li Jiayi¹,Cui Xiaohong¹,Lin Junfan¹,Che Zhenming¹

Affiliation:

1. School of Food and Bioengineering; Xihua Univ.; Chengdu 610039 PR China

Funder

Sichuan Provincial Department of Education Research Project

Ministry of Education Chunhui Project

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14412/fullpdf

Reference61 articles.

1. Multi-cereal beverage fermented by Lactobacillus helveticus and Saccharomyces cerevisiae;Ai;Journal of Food Science,2015

2. Volatile components of an unflavored textured soy protein;Ames;Journal of Food Science,2010

3. Impact of sample thickness on descriptive texture analysis of Cheddar cheese;Barden;Journal of Sensory Studies,2012

4. Quantitative and sensory studies on tomato paste volatiles;Buttery;Journal of Agricultural and Food Chemistry,1990

5. Processing effect on soybean storage proteins and their relationship with tofu quality;Cai;Journal of Agricultural and Food Chemistry,1999

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1. Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd;International Journal of Food Properties;2024-03-22

2. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health;Neuroscience & Biobehavioral Reviews;2024-03

3. Revealing the formation mechanisms of key flavors in fermented broad bean paste;Food Research International;2024-02

4. Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China;Food Science & Nutrition;2023-07-19

5. Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage;Foods;2023-03-26

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