Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage

Chiba tofu is a new type of vegetarian food prepared with soy protein isolate (SPI). According to factory feedback, the SPI stored in the factory storeroom in summer undergoes reactive oxidation, which changes the structure of SPI and further affects the quality of Chiba tofu. Consequently, the main...

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Detalles Bibliográficos
Autores principales: Xu, Yue, Wang, Zhongjiang, Qi, Baokun, Ran, Anqi, Guo, Zengwang, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765800/
https://www.ncbi.nlm.nih.gov/pubmed/33348648
http://dx.doi.org/10.3390/foods9121877

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765800/
https://www.ncbi.nlm.nih.gov/pubmed/33348648
http://dx.doi.org/10.3390/foods9121877

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