Papers mentioning tofu or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that... Read full abstract on PubMed →
A molecular sensory analysis of soy protein isolate (SPI) was conducted using headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry (HS-SPME-G... Read full abstract on PubMed →
Tofu whey is a rich source of nutrients and can be biotransformed into functional beverages. This study assessed the fermentation of this by-product by Lactiplantibacillus plantaru... Read full abstract on PubMed →
Tofu preservation often uses unsafe chemicals, especially formaldehyde, that trigger health problems in humans. Therefore, it is necessary to develop preservation methods that are... Read full abstract on PubMed →
A new style of tofu coagulated through the fermentation of Lactobacillus plantarum SJ-L-1 was produced. L. plantarum SJ-L-1 with a high growth rate and excellent acid production ab... Read full abstract on PubMed →
<h4>Background</h4>Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, are becoming increasingly nece... Read full abstract on PubMed →
Dynamic changes and correlations between physicochemical properties, 14 targeted volatile compounds (TVCs) and six groups of enzyme activities during eight production stages of nat... Read full abstract on PubMed →
Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state bioferme... Read full abstract on PubMed →
This work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two import... Read full abstract on PubMed →
Volatile compounds in packed and unpacked commercial tofu were extracted by solid phase microextraction fibers and analyzed by gas chromatography-mass spectrometry. The tofu sample... Read full abstract on PubMed →
This study investigated the enzymatic treatment of soy slurry using Viscozyme L to hydrolyze the carbohydrates. The optimum temperature of Viscozyme L action was 55 °C. The increas... Read full abstract on PubMed →
A recent epidemiological study showed that daily intake of mg quantities of S-equol is required for health-promoting effects in menopausal women. However, the maximum equol content... Read full abstract on PubMed →
The internal quality of hazelnuts (<i>Corylus avellana</i> L.), particularly in terms of the degradation of fat components, is widely recognized as a key factor in determining the... Read full abstract on PubMed →
The aim of this study was to analyze the exhaled volatile organic compounds (VOCs) profile, airway microbiome, lung function and exercise performance in congenital diaphragmatic he... Read full abstract on PubMed →
This study characterized indoor volatile organic compounds (VOCs) and investigated the effects of the dwelling characteristics, building materials, occupant activities, and environ... Read full abstract on PubMed →
Catalytic oxidation is widely used in pollution control technology to remove volatile organic compounds. In this study, Pd/ZSM-5 catalysts with different Pd contents and acidic sit... Read full abstract on PubMed →
This study investigated the potential reproductive toxicity of 2-methylbutane in a one-generation reproductive toxicity study using Sprague-Dawley rats. A total of 24 male and fema... Read full abstract on PubMed →
A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were det... Read full abstract on PubMed →
The objective of this study was to characterize volatile organic compounds (VOCs) found at municipal structural fires in order to identify sources of long-term health risks to fire... Read full abstract on PubMed →
This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chro... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.