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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...
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...
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...
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.
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...
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...

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