Technological characteristics of tofu from soybean coagulated with cardoon flower extract.
Cardoon flower extract
Physical properties
Sensory evaluation
Soybean
Texture
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Apr 2023
Apr 2023
Historique:
revised:
09
01
2023
accepted:
23
01
2023
pmc-release:
01
04
2024
entrez:
20
3
2023
pubmed:
21
3
2023
medline:
21
3
2023
Statut:
ppublish
Résumé
The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl
Identifiants
pubmed: 36936119
doi: 10.1007/s13197-023-05678-3
pii: 5678
pmc: PMC10020402
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1323-1331Informations de copyright
© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare no conflicts of interest.
Références
Heliyon. 2021 Jun 08;7(6):e07239
pubmed: 34189298
Food Sci Technol Int. 2022 Mar 3;:10820132221084863
pubmed: 35238680
Mater Sci Eng C Mater Biol Appl. 2017 Jan 1;70(Pt 2):1163-1175
pubmed: 27772718
Food Chem. 2017 Feb 15;217:311-319
pubmed: 27664639
Nucleic Acids Res. 2010 Jan;38(Database issue):D227-33
pubmed: 19892822
Food Sci Nutr. 2019 Jan 27;7(2):547-553
pubmed: 30847133
Food Chem. 2020 Dec 1;332:127401
pubmed: 32610261
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3683-3714
pubmed: 33337041
Food Chem. 2018 Mar 1;242:459-465
pubmed: 29037715
Crit Rev Food Sci Nutr. 2018 Jun 13;58(9):1448-1467
pubmed: 27977295