Impact of soybean aging conditions on tofu sensory characteristics and acceptance-Reference-Cited by-同舟云学术

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Impact of soybean aging conditions on tofu sensory characteristics and acceptance

Published:2017-09-05 Issue:3 Volume:98 Page:1132-1139
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Kamizake Neide Kiyoko Kondo¹,Silva Lilian Catarini Pereira¹,Prudencio Sandra Helena²^ORCID

Affiliation:

1. Department of Chemistry; State University of Londrina; Paraná Brazil

2. Department of Food Science and Technology; State University of Londrina; Paraná Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. World Agricultural Production. Table 11: Soybean Area, Yield, and Production. 2017 https://apps.fas.usda.gov/psdonline/circulars/production.pdf

2. Texture profile of tofu as affected by Instron parameters and sample preparation, and correlations of Instron hardness and springiness with sensory scores;Yuan;J Food Sci,2007

3. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu;Shin;Food Control,2010

4. deMan JM and deMan L, Soymilk and tofu properties as influenced by soybean storage conditions;Thomas;J Am Oil Chem Soc,1989

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