搜索结果: 1-7 共查到“食品科学技术 tofu”相关记录7条 . 查询时间(0.053 秒)
Electrochemical Coagulation of Soybean Protein; Tofu(Soybean Curd)Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Radical-Scavenging Activity and Isoflavone Content of Sufu(Fermented Tofu)Extracts from Various Regions in China
radical-scavenging activity sufu isoflavone
2009/6/18
Water extracts and 50% ethanol extracts of 14 samples of sufu (fermented tofu) produced in various regions of China were prepared, and their DPPH (α,α-Diphenyl-β-pricryl-hydrazyl) radical-scavenging a...
Effects of Weakly Electrolyzed Water on Properties of Tofu(Soybean Curd)
weakly electrolyzed water tofu, soy protein texture
2009/6/17
The properties of tofu prepared with weakly electrolyzed waters (anode and cathode waters) obtained by electrolysis of tap water were investigated. The use of cathode water increased the protein conte...
Changes in Lipid Components during Peanut Tofu Production
peanut tofu peanut dried and roasted
2009/5/20
The present study clarified the changes of lipid components, which are considered to be most involved in physiological properties, stability against oxidation, and flavor formation during peanut tofu ...
Establishment of the Microbiological Control System in the Tofu Manufacturing
Microbiological Control System Tofu Manufacturing
2009/4/8
Establishment of the Microbiological Control System in the Tofu Manufacturing.
Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss
casein phosphopeptide (CPP) bone loss ovariectomy osteoporosis
2010/11/24
The effect of experimental diets with calcium tofu containing casein phosphopeptides (CPP) on ovariectomy (OVX)-induced bone loss was investigated. Experimental diets containing either calcium tofu (1...
Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing
okara antioxidant antioxidant activity supernatant
2010/11/22
The water soluble antioxidant (partial by purified WSA: p-WSA) was partially purified from the supernatant fraction of okara, a by-product of tofu manufacturing. The contents of total phenolics, sugar...