Cargando…

Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder

To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing amounts of LP (P<0.05). The yield of LP-supp...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lee, Jun Ho, Jung, Han San
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2017
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758101/ https://www.ncbi.nlm.nih.gov/pubmed/29333390 http://dx.doi.org/10.3746/pnf.2017.22.4.359

Ejemplares similares

The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu
por: Joo, Kay Hyun, et al.
Publicado: (2023)

Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects
por: Zeppa, Giuseppe, et al.
Publicado: (2021)

Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder
por: Lee, Jun Ho
Publicado: (2015)

Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu
por: Yang, Yuexi, et al.
Publicado: (2020)

Mineral Composition and Consumer Acceptability of Amaranthus Leaf Powder Supplemented Ujeqe for Improved Nutrition Security
por: Olusanya, Ruth N., et al.
Publicado: (2023)

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu
por: Hui, Tianran, et al.
Publicado: (2022)

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts
por: Lee, Jeong Ho, et al.
Publicado: (2020)

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
por: García-Segovia, Purificación, et al.
Publicado: (2020)

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
por: Lee, Jai-Sung, et al.
Publicado: (2015)

Aseptically Filled Tofu (Microorganisms and Viruses): Summary
Publicado: (2019)

Changes of Soybean Protein during Tofu Processing
por: Guan, Xiangfei, et al.
Publicado: (2021)

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu
por: Kwon, Mi Jin, et al.
Publicado: (2019)

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability
por: Samakradhamrongthai, Rajnibhas Sukeaw, et al.
Publicado: (2021)

The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu
por: Lu, Wenjing, et al.
Publicado: (2022)

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder
por: Kim, Seung Mi, et al.
Publicado: (2012)

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal
por: Awobusuyi, Temitope D., et al.
Publicado: (2020)

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
por: Papa Spada, Fernanda, et al.
Publicado: (2018)

Elution of Radioactive Cesium from Tofu by Water Soaking
por: Yoshida, Mitsuru, et al.
Publicado: (2020)

Lethal Arrhythmia Induced by Licorice
por: Han, Eun Jin, et al.
Publicado: (2023)

Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method
por: Zhang, Lei, et al.
Publicado: (2022)

Glycyrrhiza glabra (Licorice)
por: Murray, Michael T.
Publicado: (2020)

A REVIEW ON LICORICE
por: Rao, K. Venkata Subba
Publicado: (1993)

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2020)

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
por: Orozco, Daniela, et al.
Publicado: (2021)

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup
por: Kim, Jisoo, et al.
Publicado: (2023)

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
por: Jeong, Hyeon-Ju, et al.
Publicado: (2017)

Toxigenic Potential of Mesophilic and Psychrotolerant Bacillus cereus Isolates from Chilled Tofu
por: Park, Kyung-Min, et al.
Publicado: (2022)

Anti-Inflammatory Effects of Licorice and Roasted Licorice Extracts on TPA-Induced Acute Inflammation and Collagen-Induced Arthritis in Mice
por: Kim, Ki Rim, et al.
Publicado: (2010)

In Vitro Fermentability of Soybean Oligosaccharides from Wastewater of Tofu Production
por: Wang, Yuling, et al.
Publicado: (2022)

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns
por: Agengo, Fredrick B., et al.
Publicado: (2022)

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose
por: Corzo-Martinez, Marta, et al.
Publicado: (2015)

Tofu Whey Wastewater as a Beneficial Supplement to Poultry Farming: Improving Production Performance and Protecting against Salmonella Infection
por: Shen, Xuehuai, et al.
Publicado: (2022)

Acceptability and consumption of tofu as a meat alternative among secondary school boarders in Enugu State, Nigeria: Implications for nutritional counseling and education
por: Eze, Ngozi M., et al.
Publicado: (2018)

Frozen “Tofu” Effect: Engineered Pores of Hydrophilic Nanoporous Materials
por: Ji, Dengxin, et al.
Publicado: (2017)

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases
por: Yang, Aijun, et al.
Publicado: (2015)

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour
por: Kim, Ye-Na, et al.
Publicado: (2019)

Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu
por: Shih, Ming-Kuei, et al.
Publicado: (2020)

Antioxidant activities of licorice-derived prenylflavonoids
por: Kim, Hyo Jung, et al.
Publicado: (2012)

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder
por: Seifu, Muhaba, et al.
Publicado: (2018)

Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
por: Chung, Yoon-Kyung, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_1b56ehor3e0s1nfu11fftavnhk