Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants

This study investigated the effects of ultrasound-assisted water thawing (UWT) at different power levels (0, 100, 150, 200, and 250 W) on the thawing rate and gel properties of frozen tofu made using three different salt coagulants (CaCl(2), CaSO(4), and MgCl(2)). Tofu produced with CaCl(2) and CaSO...

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Detalles Bibliográficos
Autores principales: Lei, Wenhua, Zhu, Ying, Zhu, Xiuqing, Huang, Yuyang, Liu, Linlin, Lü, Mingshou, Sun, Binyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494460/
https://www.ncbi.nlm.nih.gov/pubmed/37678065
http://dx.doi.org/10.1016/j.ultsonch.2023.106578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494460/
https://www.ncbi.nlm.nih.gov/pubmed/37678065
http://dx.doi.org/10.1016/j.ultsonch.2023.106578

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