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Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Male Goats
Awamori-pressed Lees Tofu Lees Growth Body Size Meat Production Male Goat
2016/5/12
Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was co...
Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Female Goats
Awamori-pressed Lees Tofu Lees Growth Body Size Female Goat
2016/5/11
Okinawan Awamori is produced by fermenting steamed indica rice with black mold, yeast, and water. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of t...
以CaCl2凝固豆腐为对照，研究全子叶豆腐在组成成分、色泽、质构、微观结构以及持水能力上的差异。结果表明：在色泽上，二者色差为3.76，可肉眼辨别差异，全子叶豆腐亮度上暗于普通豆腐；全子叶豆腐中，大豆多糖和纤维素的存在，提高了豆腐的产率和持水能力，并降低了对CaCl2浓度变化的敏感性；由于多糖和蛋白相互作用，在扫描电镜中，普通CaCl2豆腐有精细有序的网络结构，而全子叶豆腐呈现杂乱块状结构；由于多...
Antioxidative and Angiotensin I-Converting Enzyme Inhibitory Activities of Sufu (Fermented Tofu) Extracts
antioxidation tofuyo
2009/9/10
Tofuyo and sufu are fermented tofu products which are popular in Okinawa, Japan and in China,
respectively. Water extracts from 4 types of tofuyo (produced in Okinawa, Japan) and one type of sufu (pr...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Radical-Scavenging Activity and Isoflavone Content of Sufu（Fermented Tofu）Extracts from Various Regions in China
radical-scavenging activity sufu isoflavone
2009/6/18
Water extracts and 50% ethanol extracts of 14 samples of sufu (fermented tofu) produced in various regions of China were prepared, and their DPPH (α,α-Diphenyl-β-pricryl-hydrazyl) radical-scavenging a...
Effects of Weakly Electrolyzed Water on Properties of Tofu（Soybean Curd）
weakly electrolyzed water tofu, soy protein texture
2009/6/17
The properties of tofu prepared with weakly electrolyzed waters (anode and cathode waters) obtained by electrolysis of tap water were investigated. The use of cathode water increased the protein conte...
Changes in Lipid Components during Peanut Tofu Production
peanut tofu peanut dried and roasted
2009/5/20
The present study clarified the changes of lipid components, which are considered to be most involved in physiological properties, stability against oxidation, and flavor formation during peanut tofu ...
Establishment of the Microbiological Control System in the Tofu Manufacturing
Microbiological Control System Tofu Manufacturing
2009/4/8
Establishment of the Microbiological Control System in the Tofu Manufacturing.
Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss
casein phosphopeptide (CPP) bone loss ovariectomy osteoporosis
2010/11/24
The effect of experimental diets with calcium tofu containing casein phosphopeptides (CPP) on ovariectomy (OVX)-induced bone loss was investigated. Experimental diets containing either calcium tofu (1...
Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing
okara antioxidant antioxidant activity supernatant
2010/11/22
The water soluble antioxidant (partial by purified WSA: p-WSA) was partially purified from the supernatant fraction of okara, a by-product of tofu manufacturing. The contents of total phenolics, sugar...