Keywords: توفو; Tofu; Soybean curd; Food gel evaluation; Water dynamics; Dielectric spectroscopy; PFG-NMR;
مقالات ISI توفو (ترجمه نشده)
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Keywords: توفو; Okara; Dietary fibre; Layer-by-layer coating; Water suspendability; Modification; Tofu;
Keywords: توفو; Electrical double layer capacitors; Activated porous carbon; Tofu; Surface area; Wettability;
Keywords: توفو; Bacterial contamination; Tofu; Spoilage bacteria; Identification; Growth model;
Keywords: توفو; Tofu; Carrageenan; κ/ι-hybrid; Rheological property; Water-holding property;
Keywords: توفو; Citric acid; l-(-)-malic acid; Tartaric acid; Tofu; Gelation;
Keywords: توفو; Fermented soy whey; Lactic acid bacteria; Identification; Tofu; Organic acid;
Keywords: توفو; Coomassie brilliant blue G-250 (PubChem CID: 61364); Glutaraldehyde (PubChem CID: 3485); Calcium chloride (PubChem CID: 5284359); Sodium dodecyl sulfate (PubChem CID: 3423265); Urea (PubChem CID: 1176); 2-Mercaptoethanol (PubChem CID: 1567); Bromophenol b
Keywords: توفو; W/O emulsions; Magnesium chloride; Stability; Tofu; Texture; Microstructure;
Keywords: توفو; Ultrasonic treatment; Yellow soybean; Black soybean; Physicochemical property; Microstructure; Tofu
Keywords: توفو; Soyfood; Estrogenic isoflavones; Food-processing; Traditional recipes; Vegetable proteins; Tofu; Tempeh; Soy-juice;
Keywords: توفو; Soymilk; Soy protein; Tofu; Gel; Texture11S, Glycinin; 7S, β-conglycinin; GDL, δ-glucolactone; OB, oil body; KTI, Kunitz trypsin inhibitor; LENP, lumry-eyring nucleated polymerization model; SSP, storage soy protein; TAG, triglycerides; WSP, soybean whey
Keywords: توفو; epidemiology; melanoma; National Health and Nutrition Examination Survey; phytoestrogens; tofu
Keywords: توفو; Pore-forming toxin; Clove oil; Liposome; S. aureus; Controlled release; Tofu
Keywords: توفو; Tofu; Low-field nuclear magnetic resonance; Water distribution; High-pressure homogenization; Microstructure
Keywords: توفو; Antioxidant activity; Fermentation; Kimchi seasoning; Lactic acid bacteria; Tofu;
Keywords: توفو; Tofu; Soymilk fermentation by lactic acid bacteria; Quality; Stability; C; traditional tofu prepared according to the company flow chart; Lac; tofu produced with soymilk acidified by addiction of lactic acid; Fca; tofu obtained by soymilk fermentation by
Keywords: توفو; Tofu; Freeze-thaw treatment; Texture profile analysis; Cellular materials; Soft protein solids
Determination of optical coefficients of tofu using spatially resolved diffuse reflectance at 633Â nm
Keywords: توفو; Tofu; Reduced scattering coefficient; Absorption coefficient; Viscosity;
Biofilm reduction potential of micro-plasma discharged water (m-PDW) against the microbes isolated from a tofu manufacturing plant
Keywords: توفو; Biofilm; Tofu; m-PDW; EP purification; Stainless steel (SS) coupon;
Monitoring the prevalence of genetically modified soybeans in tofu in Chengdu, China using real-time and conventional PCR
Keywords: توفو; Tofu; CP4-EPSPS; Transformation events; Real-time PCR; Conventional PCR; Ecological risk; Food composition; Food analysis;
Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel
Keywords: توفو; W/O/W emulsions; BSA; MgCl2; Release rate; Tofu; Microstructure;
Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants
Keywords: توفو; Hibiscus sabdariffa; aqueous extract; tofu; physical; chemical; sensory
Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures
Keywords: توفو; Weissella hellenica D1501; Tofu; Shelf-life; Biopreservation;
Ultra high pressure homogenized soy flour for tofu making
Keywords: توفو; Tofu; High pressure homogenization; Soy flour; Texture; Microstructure
Physiological activity of tofu fermented with mushroom mycelia
Keywords: توفو; Tofu; Lentinus edodes mycelia; Pleurotus ostreatus mycelia; Fermentation; Physiological function;
Sources of cadmium exposure among healthy premenopausal women
Keywords: توفو; Cadmium; Tofu; Soy; Diet; Smoking; Soybean
Effect of γ-polyglutamate on the rheological properties and microstructure of tofu
Keywords: توفو; Tofu; γ-Polyglutamate; Rheological property; Microstructure; Syneresis;
Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora
Keywords: توفو; Listeria monocytogenes; Tofu; Soy food; Microbiological quality; Ready-to-eat
Radiation processing and functional properties of soybean (Glycine max)
Keywords: توفو; Radiation processing; Soybean; Tofu; Soya protein; Functional properties
Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu
Keywords: توفو; Isothiocyanates (ITCs); Tofu; Antimicrobial effect; Shelf-life; Food safety
Use of ultrasound for characterising the gelation process in heat induced CaSO4·2H2OCaSO4·2H2O tofu curd
Keywords: توفو; Tofu; Gelation; Firmness; Ultrasonics; Textural analysis
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
Keywords: توفو; Soy protein isolate; Rheology; Gelation; Texture; Tofu; Sulfhydryl groups
Evaluation of Tissue Mimicking Quality of Tofu for Biomedical Ultrasound
Keywords: توفو; Ultrasound; Ultrasonic heating; Tissue mimicking material; Tofu; Acoustic intensity; Acousto/thermal conversion factor; Acoustic properties; Heat capacity;
Viscoelastic properties of high pressure and heat induced tofu gels
Keywords: توفو; Tofu; High pressure; Rheology
High pressure treatment on the tofu fatty acids and acylglycerols content
Keywords: توفو; High pressure; Tofu; Acylglycerols; Fatty acids
The effect of oyster shell powder on the extension of the shelf life of tofu
Keywords: توفو; Shell powder; Tofu; Soybean curd; Shelf life; Sensory evaluation
Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase
Keywords: توفو; Tofu; Microbial transglutaminase (MTGase); Soymilk; Thermal treatment
Association between tofu intake and serum polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in the elderly Taiwanese
Keywords: توفو; Tofu; PCDD/Fs; Serum; Age; Body fat
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
Keywords: توفو; Low fat sausage; Oatmeal; Tofu; Texture; Acceptability
The impact of Maillard cross-linking on soy proteins and tofu texture
Keywords: توفو; Soy protein; Tofu; Texture; Maillard reaction; Glutaraldehyde; Scanning electron microscopy; Cross-linking
Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase
Keywords: توفو; Tofu; Microbial transglutaminase (MTGase); Textural property; Visco-elasticity; Soymilk
The impact of transglutaminase on soy proteins and tofu texture
Keywords: توفو; Soy protein; Tofu; Texture; Transglutaminase; Scanning electron microscopy
Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu
Keywords: توفو; Tofu; Whey; Isoflavone; Coagulant; Texture
Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety
Keywords: توفو; Hunger; Satiety; Mycoprotein; Soy protein; Tofu; Chicken
Effect of soy protein subunit composition on tofu quality
Keywords: توفو; Soybean; Tofu; Glycinin; β-Conglycinin; Protein subunits
Behaviour of Staphylococcus aureus during sufu production at laboratory scale
Keywords: توفو; Safety; Tofu; Pehtze; Brine; Actinomucor elegans; Enterotoxin; Salt tolerance;
Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans
Keywords: توفو; Tofu; Freezing; Frozen soybeans; Texture; Sensory properties;
Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying
Keywords: توفو; Deep-fat frying; Tofu; Heat and moisture transfer; Shrinkage; Modeling and simulation;