Stability of Ascorbic Acid in Soybean Curd (Tofu)
نویسندگان
چکیده
منابع مشابه
Effect of freeze-dried soybean curd (tofu) on various bodily functions.
The present study was designed to examine the effect of freeze-dried soybean curd (tofu) on various bodily functions. The dietary experiment consisted of 4 days of a non-prescribed ordinary diet, 10 days of an experimental diet that contained 190 g of meat contributing about 38 g of protein (hereinafter referred to as the "meat period"), and 39 days of an experimental diet that contributed vege...
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The interactive effects of nickel (Ni) and ascorbic acid (AsA) and gibberellin (GA3) on soybean seedlings (Glycine max L. cv. Union × Elf) were examined. Seven-day old hydroponically-grown seedlings were exposed to NiCl2, 6H2O (0.5 mM), either with or without AsA (1 mM) or GA3 (0.05 mM) or AsA (1 mM) plus GA3 (0.05 mM), for five days. Nickel toxicity symptoms, such as formation of reddish-brown...
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UNLABELLED The thermal stability of vitamin C (including l-ascorbic acid [l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 degrees C whereas that of ascorbic acid oxidase (AAO) was evaluated in the temperature range of 20 to 95 degrees C. Thermal treatments (for 15 min) of crushed broccoli at 30 to 60 degrees C resulted in conversion ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1963
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.10.67