✦ LIBER ✦

Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a chinese fermented soya bean curd—Sufu

✍ Scribed by Cheng-Chun Chou; Chyong-Hsyuan Hwan

Publisher: John Wiley and Sons
Year: 1994
Tongue: English
Weight: 470 KB
Volume: 66
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740660318

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile components of the Chinese ferme

Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution

✍ Hwan, Chyong-Hsyuan; Chou, Cheng-Chun 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB 👁 1 views

Two Chinese fermented soya bean curd products were prepared using Actinomucor taiwanensis and ageing in brine solution with or without ethanol. The volatile compounds in these Sufu products were identiüed and quantiüed by GC and GC-MS. A total of 61 volatile compounds were identiüed including 22 est

Effect of NaCl on textural changes and p

Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

✍ Bei-Zhong Han; Jia-Huai Wang; Frans M Rombouts; MJ Robert Nout 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 244 KB 👁 1 views

Microwave roasting effects on the compos

Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean

✍ Takagi, Sachiko; Ienaga, Hiroyuki; Tsuchiya, Chiharu; Yoshida, Hiromi 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 180 KB 👁 2 views

Whole soya beans (Glycine max) were exposed to microwave roasting for 6, 12 or 20 min at a frequency of 2450 MHz. The seed coat, axis and sections of cotyledons separated from the three cultivars were analysed not only by high-performance liquid chromatography for tocopherols but also by gas chromat