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Journal Abstract Search

250 related items for PubMed ID: 27977295

  • 1.
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  • 2. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
    Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJ.
    Food Chem; 2013 Dec 01; 141(3):2418-25. PubMed ID: 23870976
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  • 3.
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  • 4. Effects of soybean protein composition and processing conditions on silken tofu properties.
    Yang A, James AT.
    J Sci Food Agric; 2013 Sep 01; 93(12):3065-71. PubMed ID: 23512756
    [Abstract] [Full Text] [Related]

  • 5. Effects of anaerobic processing of soybean seeds on the properties of tofu.
    Matsui K, Takaki S, Shimada K, Hajika M.
    Biosci Biotechnol Biochem; 2011 Sep 01; 75(6):1174-6. PubMed ID: 21670517
    [Abstract] [Full Text] [Related]

  • 6. LC/UV/ESI-MS analysis of isoflavones in Edamame and Tofu soybeans.
    Wu Q, Wang M, Sciarappa WJ, Simon JE.
    J Agric Food Chem; 2004 May 19; 52(10):2763-9. PubMed ID: 15137811
    [Abstract] [Full Text] [Related]

  • 7. Tofu products: A review of their raw materials, processing conditions, and packaging.
    Zheng L, Regenstein JM, Teng F, Li Y.
    Compr Rev Food Sci Food Saf; 2020 Nov 19; 19(6):3683-3714. PubMed ID: 33337041
    [Abstract] [Full Text] [Related]

  • 8. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production.
    Meng S, Chang S, Gillen AM, Zhang Y.
    Food Chem; 2016 Dec 15; 213():31-39. PubMed ID: 27451152
    [Abstract] [Full Text] [Related]

  • 9. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties.
    James AT, Yang A.
    Food Chem; 2016 Mar 01; 194():284-9. PubMed ID: 26471556
    [Abstract] [Full Text] [Related]

  • 10. Effect of water-to-bean ratio on the contents and compositions of isoflavones in tofu.
    Kao FJ, Su NW, Lee MH.
    J Agric Food Chem; 2004 Apr 21; 52(8):2277-81. PubMed ID: 15080633
    [Abstract] [Full Text] [Related]

  • 11. Effects of the beta-glycosidase reaction on bio-conversion of isoflavones and quality during tofu processing.
    Ryu YG, Won B, Park HR, Ghafoor K, Park J.
    J Sci Food Agric; 2010 Apr 15; 90(5):843-9. PubMed ID: 20355121
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  • 12.
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  • 13. Changes of soybean quality during storage as related to soymilk and tofu making.
    Kong F, Chang SK, Liu Z, Wilson LA.
    J Food Sci; 2008 Apr 15; 73(3):S134-44. PubMed ID: 18387126
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  • 14.
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  • 15. Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration.
    Kamizake NKK, Silva LCP, Prudencio SH.
    Food Chem; 2016 Jan 01; 190():90-96. PubMed ID: 26212945
    [Abstract] [Full Text] [Related]

  • 16. Removing isoflavones from modern soyfood: Why and how?
    Fernandez-Lopez A, Lamothe V, Delample M, Denayrolles M, Bennetau-Pelissero C.
    Food Chem; 2016 Nov 01; 210():286-94. PubMed ID: 27211649
    [Abstract] [Full Text] [Related]

  • 17. Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment.
    Masuda T.
    J Agric Food Chem; 2015 Oct 14; 63(40):8890-5. PubMed ID: 26390371
    [Abstract] [Full Text] [Related]

  • 18. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
    Wu ML, Chang JC, Lai YH, Cheng SL, Chiou RY.
    J Agric Food Chem; 2004 Jul 28; 52(15):4785-90. PubMed ID: 15264915
    [Abstract] [Full Text] [Related]

  • 19. The localization of phytate in tofu curd formation and effects of phytate on tofu texture.
    Ishiguro T, Ono T, Nakasato K.
    J Food Sci; 2008 Mar 28; 73(2):C67-71. PubMed ID: 18298718
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  • 20. Changes of astringent sensation of soy milk during tofu curd formation.
    Al Mahfuz A, Tsukamoto C, Kudou S, Ono T.
    J Agric Food Chem; 2004 Nov 17; 52(23):7070-4. PubMed ID: 15537320
    [Abstract] [Full Text] [Related]

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