| Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods. | |
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MedLine Citation:
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PMID: 12502417 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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An innovative retort cooking method was developed for firm tofu sterilization to replace the traditional hydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 degrees C for 20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofu was extended at least 3 months. As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed. The percent DPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that of the hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensional network structure of the autoclaved firm tofu did not change significantly. Texture profile analysis and sensory evaluation confirmed autoclaved firm tofu to be acceptable. |
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Authors:
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Tzou-Chi Huang; Hui-Yin Fu; Chi-Tang Ho |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 51 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2003 Jan |
Date Detail:
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Created Date: 2002-12-27 Completed Date: 2003-02-21 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 254-9 Citation Subset: IM |
Affiliation:
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Department of Food Science, National Pingtung University of Science and Technology, Taiwan. tchuang@mail.npust.edu.tw |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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analysis Chromatography, High Pressure Liquid Food Handling* Food Preservation Food Technology Hot Temperature Humans Hydrogen Peroxide / pharmacology Isoflavones / analysis Microscopy, Electron, Scanning Quality Control Sensation Soybeans* / chemistry, microbiology Sterilization / methods* |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Isoflavones; 7722-84-1/Hydrogen Peroxide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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