Linked Life Data

12502417

Source:http://linkedlifedata.com/resource/pubmed/id/12502417

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2002-12-27
pubmed:abstractText
An innovative retort cooking method was developed for firm tofu sterilization to replace the traditional hydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 degrees C for 20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofu was extended at least 3 months. As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed. The percent DPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that of the hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensional network structure of the autoclaved firm tofu did not change significantly. Texture profile analysis and sensory evaluation confirmed autoclaved firm tofu to be acceptable.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
1
pubmed:volume
51
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
254-9
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2003
pubmed:articleTitle
Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods.
pubmed:affiliation
Department of Food Science, National Pingtung University of Science and Technology, Taiwan. tchuang@mail.npust.edu.tw
pubmed:publicationType
Journal Article, Comparative Study