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tofu, etc ; esterases; factor analysis; flavor; food chemistry; molecular weight; proteinases; texture; Show all 8 Subjects
Abstract:
... Dynamic changes and correlations between physicochemical properties, 14 targeted volatile compounds (TVCs) and six groups of enzyme activities during eight production stages of naturally fermented plain sufu were explored. Multiple factor analysis was used to discriminate between and group the samples into three clusters: cluster I comprised tofu and pehtze; cluster II comprised dried pehtze and s ...
tofu, etc ; absorption; antioxidants; glycitein; isoflavones; nitric oxide; resorption; soybeans; temperature; texture; water uptake; Show all 11 Subjects
Abstract:
... In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS‐tofu were analyzed. SDS40, SDS50, and SDS60 were prepared by soaking for 12 hr and then drying at 40, 50, and 60℃, respectively. During the soaking process in tofu production, the water absorption rate of SDSs was higher than that of control soybeans. SDS‐to ...
... The cauliflower mosaicvirus 35S (CaMV35S), as the most common promoter, has a usage rate of 70 % in transgenic crops, especially in dicots. Herein, a visual detection method of rolling circle amplification (RCA) combined with DNAzyme technology was developed for the determination of CaMV35S gene. A template sequence of the G-quadruple gene was designed for combining with the target gene CaMV35S. W ...
tofu, etc ; Salvia hispanica; coagulants; coagulation; electrostatic interactions; flour; gelation; gels; microstructure; mucilages; rheological properties; separation; soymilk; texture; Show all 14 Subjects
Abstract:
... Effect of whole chia seed flour (WCSF) on the gelation, microstructure, texture, and water-binding ability of tofu was studied. The WCSF with different concentration (1.0, 1.5 and 2.0% w/w) was added in soymilk. Glucono-δ-lactone (GDL) was used as coagulant for tofu making. Results showed that the initial gelling time of soymilk gradually decreased with the increase of WCSF concentration, but it d ...
tofu, etc ; Saccharomyces cerevisiae; alginates; biocatalysts; bioelectricity; chemical oxygen demand; electric potential difference; microalgae; microbial fuel cells; models; wastewater; yeasts; Show all 12 Subjects
Abstract:
... In this work, suspended and immobilized Saccharomyces cerevisiae yeast in alginate was utilized as a biocatalyst to interact with different concentrations of tofu wastewater for microalgae microbial fuel cell (MMFC) application. Operating conditions are one of the factors that impact the MMFC's performance, thus they must be optimized. The response surface approach was used to optimize operating c ...
tofu, etc ; coagulants; gels; soy protein; soybeans; soymilk; Show all 6 Subjects
Abstract:
... Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the ba ...
tofu, etc ; detection limit; food chemistry; soymilk; temperature; Taiwan; Show all 6 Subjects
Abstract:
... A method using UPLC-MS/MS and a core–shell C18 column was developed to simultaneously determine 21 heterocyclic amines (HAs) in 15 min. Appropriate QuEChERS conditions were also established to conveniently extract HAs from soy products cooked with various methods. These conditions presented good analytical performance; limit of detection, limit of quantification, recovery (%), repeatability (coeff ...
tofu, etc ; Glycine max; biotechnology; cultivars; isoflavones; soybeans; temperature; Show all 7 Subjects
Abstract:
... There is great interest in the enhancement of isoflavones as one of the functional ingredients in soybean. This study aimed to investigate the effects of changes in the ecological environment over different planting times on isoflavone content. A total of 28 Korean soybean cultivars were grown at different planting times in late May, mid-June, and early July and their isoflavone content was measur ...
tofu, etc ; agronomy; climate; corn; cotton; cultivars; grain yield; irrigation; protein content; rice; soy protein; soybeans; temperature; wheat; Central European region; Germany; Show all 16 Subjects
Abstract:
... Soybean is one of the five crops that dominate global agriculture, along with maize, wheat, cotton and rice. In Europe, soybean still plays a minor role and is cultivated mainly in the South and East. Very little is known about the potential for soybean in higher latitudes with relatively cool conditions. To investigate the agronomic potential and limitations of soybean for feed (high grain yield) ...
tofu, etc ; Pisum sativum; allergenicity; animals; chemical precipitation; cottage cheese; hypercholesterolemia; lactose intolerance; milk; pH; paneer; pea protein; sensory evaluation; solubilization; temperature; texture; Show all 16 Subjects
Abstract:
... Traditional tofu from soybeans provides a bunch of health benefits which makes it a staple option in high-protein diets. Concerns on allergenicity/hypercholesterolemia from animal foods and lactose intolerance from dairy based ones have surged the demand for alternative and sustainable plant-based proteins. In this study, a tofu-like coagulated product named pEaneer was prepared using a blend of f ...
tofu, etc ; Citrus; chocolate; cross-sectional studies; flour; food consumption; healthy diet; human nutrition; metabolism; obesity; olive oil; questionnaires; vegetables; whole milk; yogurt; Peru; Show all 16 Subjects
Abstract:
... Background. Choosing a healthy diet is an increasingly a challenge for university students. The objective of this study was to compare diet and overweight/obesity in human nutrition students (HNS) and students of other careers (SOC) from a university located in Lima, Peru. Methods. It was a cross-sectional study consisting of 158 students out of an initial sample of 170. Information was collected ...
tofu, etc ; biotechnology; breads; curdlan; dough; gelation; protein content; starch; texture; Show all 9 Subjects
Abstract:
... The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to fo ...
tofu, etc ; anodes; biomass; carbon; carbonization; green chemistry; nitrogen; silicon; synergism; Show all 9 Subjects
Abstract:
... The use of Si/nitrogen-doped carbon composites is an effective means to improve the performance of silicon anode materials for lithium-ion batteries (LIBs), but the large-scale development of such materials is restricted by their high cost and challenging processes. Tofu, a low-cost food rich in protein, can be used as a natural source of carbon and nitrogen. In addition, it has a developed pore s ...
tofu, etc ; angiotensin-converting enzyme inhibitors; antioxidants; fermentation; peptides; peptidomics; proteolysis; Show all 7 Subjects
Abstract:
... The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation‐time de ...
tofu, etc ; Japan; aesthetics; cultivars; field experimentation; research; soybeans; Midwestern United States; Show all 8 Subjects
Abstract:
... US soybean yields have steadily increased, largely due to genetic factors. In contrast, Japanese yields remain low, partly due to a lack of genetic yield gain, but the yield potential and associated traits in Japanese cultivars have not been fully evaluated. The objectives of the present study were to estimate genetic gains in soybean yield and agronomic traits in Japan, and to determine whether J ...
tofu, etc ; coagulation; dissociation; droplets; macropores; magnesium chloride; mercury; microstructure; soymilk; China; Show all 10 Subjects
Abstract:
... Brine tofu has been in use in China for more than two thousand years now; however, the underlying soymilk coagulation mechanism is not yet clear. In this study, we aimed to systematically investigate the effect of magnesium chloride on the mechanism of tofu preparation using the methods of composition-performance-micro-mechanism analysis, combined with droplet experiment and mercury intrusion meth ...
tofu, etc ; encapsulation; hardness; isoflavones; milk; paneer; particle size distribution; soybeans; soymilk; texture; Show all 10 Subjects
Abstract:
... The investigation deals with the development of soymilk and tofu and their enrichment at 50 mg of isoflavone/250 ml of milk or 100 g of paneer in the form of extract or encapsulated extract. The incorporation of isoflavone had significantly (p < .05) enhanced the value for all the functional characteristics in product. The particle size distribution of soya and dairy milk was quite similar ranging ...
... Optimizing three millet milk, namely barnyard, foxtail, and little millet, was done to develop millet egg tofu using a mixture design. The color values (L*, a*, and b*), texture value (hardness), total phenolic content, scavenging activity 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), ferric‐reducing antioxidant power assay (FRAP), and sensory parameters (appearance, color, flavor, taste, texture, and ove ...
tofu, etc ; Listeria monocytogenes; antibiotics; fermentation; glycerol; ingestion; intestines; methionine synthase; minimum inhibitory concentration; Show all 9 Subjects
Abstract:
... In this study, it was found that methylcobalamin-C-10-Br (MeCbl-C-10-Br) from stinky tofu exerts an inhibitory effect on Listeria monocytogenes, and the minimum inhibitory concentration was 0.125 ng/mL. Here, we studied the effect of MeCbl-C-10-Br on the adenosylcobalamin (AdoCbl)-dependent enzyme glycerol dehydratase, the methylcobalamin (MeCbl)-dependent enzyme methionine synthetase and three ty ...
tofu, etc ; Glycine max; denaturation; food safety; glucose; glycosylation; hardness; homogenization; markets; soybeans; temperature; Show all 11 Subjects
Abstract:
... Impacts of high pressure homogenization (HPH), selective thermal denaturation (STD) and glycosylation (GLY) on textural properties, water holding capacity (WHC) and yield of green soybean tofu were compared and optimal treatment was obtained by TOPSIS analysis. Firstly, the increase in HPH pressure and cycle numbers enhanced the quality of green soybean tofu. Hardness, WHC and yield of HPH-treated ...