Hubei flavor Bean curd residue innovation and nutrition

Physiological Active Substance Changes of Soybean Curd Residue Fermented by Preussia aemulans and its Bioactivity

Corresponding Author: Yiting Li Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China Tel/Fax: +86-22-6091-2431 Email: [email protected] Abstract: A new species of fungus Preussia aemulans isolated from the Cordyceps sinensis fruiting body was cultured by soybe...

Foodborne botulinum type E intoxication associated with dried bean curd: first case report in Taiwan.

PURPOSE Botulism type E intoxication is a rare condition among human botulism. We aim to describe a first case of botulism type E intoxication in Taiwan. CASE REPORT We report a 36-year-old young man with foodborne botulism type E associated with commercially vacuum packaged dried bean curd. He developed bilateral ptosis, diplopia and dysphagia 4 days after taking the dried bean curd. Electro...

Characterization of Enzymes Associated with Degradation of Insoluble Fiber of Soybean Curd Residue by Bacillus subtilis

Processing soybeans into foods: selected aspects of nutrition and flavor.

Curd and whey proteins in the nutrition of low birthweight babies.

Some animals thrive more satisfactorily on a milk that contains whey and curd protein. For this reason human milk protein (which contains about 40% whey) may have some advantages over cows' milk protein (which contains about 15% whey) and so infants feeding formulae based on demineralised whey in which the protein has been modified to achieve a curd:whey ratio similar to that in human milk may ...