منابع مشابه
The development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
متن کاملImprovements in the Flavour of Soy Cheese
Naveed Ahmad1,2, Li Li1*, Xiao-Quan Yang1, Zheng-Xiang Ning1 and Muhammad Atif Randhawa3 College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, PK-54600 Lahore, Pakistan Institute of Food Science and Technology, Uni...
متن کاملThe reaction mechanism of soy bean lipoxidase.
Based on their observations that the lipoxidase-catalyzed oxidation of linoleate, like autoxidation, gave primarily conjugated diene peroxides (1,2) and caused a coupled oxidation of some easily oxidizable substances, such as carotenoids (3) and antioxidants (4), Bergstrom and Holman proposed a reaction mechanism for lipoxidase catalysis. They suggested (4) that lipoxidase could cause initiatio...
متن کاملSurvivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93) were compared to the control. The changes in pH, bacterial growth and the survivability of the pote...
متن کاملNew Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast
Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food ...
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ژورنال
عنوان ژورنال: Journal of Industrial & Engineering Chemistry
سال: 1912
ISSN: 0095-9014,1943-2968
DOI: 10.1021/ie50048a012