Cargando…

Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Tao, Huang, Zhanrui, Zhao, Liangzhong, Zhou, Xiaohu, Chen, Hao, Zhou, Xiaojie, Li, Ming, Zhou, Jinsong, Lin, Yingyi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956934/ https://www.ncbi.nlm.nih.gov/pubmed/36832916 http://dx.doi.org/10.3390/foods12040841

Ejemplares similares

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology
por: Huang, Zhanrui, et al.
Publicado: (2021)

Controllable preparation of chitosan oligosaccharides via a recombinant chitosanase from marine Streptomyces lydicus S1 and its potential application on preservation of pre-packaged tofu
por: Chen, Hao, et al.
Publicado: (2022)

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

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)

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase
por: Huang, Zhanrui, et al.
Publicado: (2022)

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

Tofu processing wastewater as a low-cost substrate for high activity nattokinase production using Bacillus subtilis
por: Li, Tao, et al.
Publicado: (2021)

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage
por: Zhou, Xiaohu, et al.
Publicado: (2022)

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

Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
por: Guan, Ziyu, et al.
Publicado: (2023)

Tofu: a fast, versatile and user-friendly image processing toolkit for computed tomography
por: Faragó, Tomáš, et al.
Publicado: (2022)

Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants
por: Lei, Wenhua, et al.
Publicado: (2023)

Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation
por: Cui, Baozhong, et al.
Publicado: (2023)

Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
por: Lee, Jun Ho, et al.
Publicado: (2017)

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

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

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells
por: Yin, Liqing, et al.
Publicado: (2021)

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

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

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

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

Women Runners in China: Constraints Negotiation Process of Serious Leisure
por: Zhou, Wenting, et al.
Publicado: (2021)

Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China
por: Dang, Yueyi, et al.
Publicado: (2023)

Polyvinylidene Fluoride Membrane with a Polyvinylpyrrolidone Additive for Tofu Industrial Wastewater Treatment in Combination with the Coagulation–Flocculation Process
por: Purnawan, Irfan, et al.
Publicado: (2021)

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

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

Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu
por: Zinia, Sumaiya Afrin, et al.
Publicado: (2022)

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
por: Tian, Huaixiang, et al.
Publicado: (2023)

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)

Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Female Goats
por: Nagamine, Itsuki, et al.
Publicado: (2012)

Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Male Goats
por: Nagamine, Itsuki, et al.
Publicado: (2013)

Applications of Microencapsulated Bifidobacterium Longum with Eleutherine Americana in Fresh Milk Tofu and Pineapple Juice
por: Phoem, Atchara N., et al.
Publicado: (2015)

A Simple Approach for Synthesizing of Fluorescent Carbon Quantum Dots from Tofu Wastewater
por: Zhang, Jin, et al.
Publicado: (2017)

Comparing the effect of tempe flour and tofu flour consumption on estrogen serum in ovariectomized rats
por: Kridawati, Atik, et al.
Publicado: (2019)

Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
por: Lu, Wenjing, et al.
Publicado: (2022)

Electro-stimulation of tofu wastewater for the production of single cell protein from various microorganisms
por: Lara Utama, Gemilang, et al.
Publicado: (2023)

The Fate of Marine Bacterial Exopolysaccharide in Natural Marine Microbial Communities
por: Zhang, Zilian, et al.
Publicado: (2015)

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)

Characteristics of water quality and bacterial communities in three water supply pipelines
por: Liu, Dongpo, et al.
Publicado: (2019)

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation
por: Zhou, Xiaohu, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_rrbk3ru86irr5msc8dgg3ra8c3