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1. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production

Author:
Wenmeng He; Zixing Chen; Hau Yin Chung
Source:
Food chemistry 2022 v.378 pp. 131988
ISSN:
0308-8146
Subject:
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 ...
DOI:
10.1016/j.foodchem.2021.131988

2. Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

Author:
In‐Beom Han; Seung‐Hyeon Cha; Woo‐Hyeon Park; Sang‐Beom Park; Se‐Lim Bak; Eun Woo Jeong; Seyoung Jung; Tan Kyung Woo; Hyeon Gyu Lee; Tae Kyung Hyun; Keum‐Il Jang
Source:
Journal of food processing and preservation 2022 v.46 no.2 pp. e16232
ISSN:
0145-8892
Subject:
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 ...
DOI:
10.1111/jfpp.16232

3. Visual detection of CaMV35S promoter via target-triggered rolling circle amplification of DNAzyme

Author:
Yue-Hong Pang; Yi-Ying Wang; Meng-Meng Sun; Xiao-Fang Shen
Source:
Journal of food composition and analysis 2022 v.106 pp. 104304
ISSN:
0889-1575
Subject:
tofu,   etc   ; Magnoliopsida; cauliflower; color; detection limit; enzymes; fluorescence; food composition; genes; quantitative polymerase chain reaction; soybeans;     Show all 11 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.jfca.2021.104304

4. Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu

Author:
Kuan-Chen Hsieh; Tzu-Chien Lin; Meng-I Kuo
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112676
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2021.112676

5. Response surface optimization of microalgae microbial fuel cell (MMFC) enhanced by yeast immobilization for bioelectricity production

Author:
H. Hadiyanto; Marcelinus Christwardana; Wahyu Zuli Pratiwi; P. Purwanto; S. Sudarno; Kristinah Haryani; Anh Tuan Hoang
Source:
Chemosphere 2022 v.287 pp. 132275
ISSN:
0045-6535
Subject:
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 ...
DOI:
10.1016/j.chemosphere.2021.132275

6. Changes of Soybean Protein during Tofu Processing

Author:
Xiangfei Guan; Xuequn Zhong; Yuhao Lu; Xin Du; Rui Jia; Hansheng Li; Minlian Zhang
Source:
Foods 2021 v.10 no.7 pp. -
ISSN:
2304-8158
Subject:
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 ...
DOI:
10.3390/foods10071594

7. Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods

Author:
Chow-Feng Chiang; Po-Lin Liao; Kao-Chiang Hsu; Chia-Chun Chang; Jau-Tien Lin; Deng-Jye Yang
Source:
Food chemistry 2022 v.375 pp. 131905
ISSN:
0308-8146
Subject:
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 ...
DOI:
10.1016/j.foodchem.2021.131905

8. Effect of different planting times on the quantitative variation of total seed isoflavone content and composition in Korean soybean cultivars (Glycine max (L.) Merr.)

Author:
Hong-Sik Kim; Beom-Kyu Kang; Jeong-Hyun Seo; Hyun-Tae Kim; Tae-Joung Ha; Jae-Hyeon Oh; Sang-Ouk Shin; In-Yeol Baek
Source:
Journal of crop science and biotechnology 2021 v.24 no.2 pp. 179-190
ISSN:
1975-9479
Subject:
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 ...
DOI:
10.1007/s12892-020-00070-5

9. Agro-economic prospects for expanding soybean production beyond its current northerly limit in Europe

Author:
Kathleen Karges; Sonoko D. Bellingrath-Kimura; Christine A. Watson; Frederick L. Stoddard; Mosab Halwani; Moritz Reckling
Source:
European journal of agronomy 2022 v.133 pp. 126415
ISSN:
1161-0301
Subject:
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) ...
DOI:
10.1016/j.eja.2021.126415

10. Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation

Author:
Anirudh Monga; Manoj J. Dev; Rekha S. Singhal
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113263
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2022.113263

11. Dietary Regimen, Overweight, and Obesity in Human Nutrition Students and Other Majors: A Cross-Sectional Study

Author:
Fernando D. Solís-Guevara; Percy G. Ruiz Mamani; Jacksaint Saintila
Source:
Journal of nutrition and metabolism 2022 v.2022 pp. -
ISSN:
2090-0732
Subject:
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 ...
DOI:
10.1155/2022/9957690

12. The effect of curdlan and the resting process on the quality of the dried whole tofu noodles

Author:
Euiji Lee; Junghoon Kim; Eunghee Kim; Young Jin Choi; Jungwoo Hahn
Source:
Food science and biotechnology 2022 v.31 no.1 pp. 61-68
ISSN:
1226-7708
Subject:
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 ...
DOI:
10.1007/s10068-021-01020-9

13. Silicon@Natural Nitrogen-Doped Biomass Carbon Composites Derived from “Silicon Tofu” as Green and Efficient Anode Materials for Lithium-Ion Batteries

Author:
Xuejiao Xu; Fuzhong Wu; Wanliang Yang; Xinyi Dai; Tianhao Wang; Jiawang Zhou; Jing Wang; Dan Guo
Source:
ACS sustainable chemistry & engineering 2021 v.9 no.39 pp. 13215-13224
ISSN:
2168-0485
Subject:
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 ...
DOI:
10.1021/acssuschemeng.1c03879

14. The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

Author:
Guanmian Wei; Joe M Regenstein; Peng Zhou
Source:
Journal of food science 2021 v.86 no.8 pp. 3422-3433
ISSN:
0022-1147
Subject:
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 ...
DOI:
10.1111/1750-3841.15823

15. A strong negative trade-off between seed number and 100-seed weight stalls genetic yield gains in northern Japanese soybean cultivars in comparison with Midwestern US cultivars

Author:
Etsushi Kumagai; Takayuki Yabiku; Toshihiro Hasegawa
Source:
Field crops research 2022 v.283 pp. 108539
ISSN:
0378-4290
Subject:
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 ...
DOI:
10.1016/j.fcr.2022.108539

16. Effect of magnesium chloride concentration on soymilk coagulation mechanism

Author:
Yuhao Lu; Zebang Cui; Xiangfei Guan; Junyuan Lin; Xuequn Zhong; Minlian Zhang
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.150 pp. 112000
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2021.112000

17. Enrichment of isoflavone for development of functional soya and dairy products

Author:
Deepika Kathuria; Anju K. Dhiman; Surekha Attri
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16170
ISSN:
0145-8892
Subject:
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 ...
DOI:
10.1111/jfpp.16170

18. Optimization of antioxidant activity and sensory parameters of millet egg tofu using mixture design

Author:
Nazni Peerkhan; Priyadharshini Jawahar; Pavithra Tharmaraj
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16486
ISSN:
0145-8892
Subject:
tofu,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Echinochloa frumentacea; Panicum sumatrense; Setaria italica; antioxidant activity; color; diabetes; eggs; flavor; functional foods; hardness; ingredients; milk; millets; obesity; taste; texture;     Show all 18 Subjects
Abstract:
... 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 ...
DOI:
10.1111/jfpp.16486

19. Effect of methylcobalamin-C-10-Br from stinky tofu on inhibition of Listeria monocytogenes and alteration of microbiota in an in vitro colonic simulation

Author:
Yalin Zhang; Lihua Shi; Shasha Xiang; Yin Ge; Yiqing Zheng; Yanting Xia; Haoying Han; Xiaoming Su; Sheng Fang; Jie Chen; Xuan Zhu
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.153 pp. 112472
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2021.112472

20. Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis

Author:
Kaili Wang; Xu Zhao; Jinpeng Li; Chenglong Ma; Dongxue Sun; Munkh-Amgalan Gantumur; Kwang-Chol Oh; Zhanmei Jiang; Juncai Hou
Source:
Food control 2021 v.129 pp. 108185
ISSN:
0956-7135
Subject:
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 ...
DOI:
10.1016/j.foodcont.2021.108185