Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.

Yue LiuDongxue SunYue MaSinan MuHongyu LiMinghan ZhangXianqi LiuXuan WeiAkhunzada BilawalBo Tian Zhanmei Jiang

Published in: Journal of the science of food and agriculture (2022)

glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.

Keyphrases

quality improvement
type diabetes
heavy metals
blood glucose
weight loss
replacement therapy