Characterization and Product Innovation of Sufu A Chinese Fermented Soybean Food

Foreword 1. General introduction 2. Review: sufu – a Chinese fermented soybean food 3. Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food 4. Mucoraceous moulds involved in the commercial fermentation of sufu pehtze 5. Microbial changes during the production of sufu – a Chinese fermented soybean food 6. Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation 7. Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food 8. Amino acid profiles of sufu, a Chinese fermented soybean food 9. General discussion Summary Samenvatting 概要 Curriculum vitae List of publications Acknowledgements