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Dissertations / Theses on the topic 'Tofu'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Daniels, Juliano. "Desenvolvimento e caracterização de tofu defumado." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1105.

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Produtos derivados da soja, como o tofu, são tipicamente orientais, mas apesar de suas propriedades funcionais e nutricionais, esses alimentos são pouco consumidos na dieta do brasileiro, devido ao sabor e odor característicos. Uma possibilidade para alterar esses atributos do tofu é a aplicação da defumação, que antigamente era usada somente como método de conservação, mas hoje é utilizada visando modificar as características sensoriais. Sendo assim, o objetivo deste trabalho foi elaborar e caracterizar tofus defumados. Os grãos de soja foram branqueados, macerados, triturados e centrifugados

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2

Ribeiro, Thaís Teresa Brandão Cavalheiro. "Detecção de indicadores de contaminação em queijo tofu." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/134845.

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Este estudo teve como objetivos avaliar a qualidade microbiológica de duas marcas de queijo tofu comercializadas em supermercado da cidade de Porto Alegre/RS. O queijo de soja foi primeiramente coletado e estocado refrigerado até chegar ao local de análise. Foram realizadas contagens de bactérias mesófilas, contagens e determinação de Staphylococcus coagulase positivo e negativo, contagens de coliformes a 35ºC e a 45ºC e confirmação de Escherichia coli, pesquisa de Bacillus cereus, de Salmonella sp. e de Listeria sp. Foi realizada a coleta de duas diferentes marcas, sendo um lote por mês, dura

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3

Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu." Thesis, The University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected important factors as they rela

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Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu." University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Doctor of Philosophy(PhD)<br>Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected i

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5

Joo, Woojeong. "The flavour of tofu : Ozu, history and the representation of the everyday." Thesis, University of Warwick, 2011. http://wrap.warwick.ac.uk/49454/.

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This thesis deals with the issue of the everyday represented in the films of Japanese film director Ozu Yasujiro (1903-1963) from a socio-historical perspective. Recognised as one of the masters of Japanese cinema, Ozu is well-known for his depiction of the everyday life of Japanese people consistently throughout his long career. Ozu’s cinema, however, has been mainly studied from a formal point of view that pays attention to his particular cinematic styles. This thesis aims to revise this tendency by adopting the socio-historical methodology that actively draws upon the knowledge of modern Ja

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6

Brown, Sabrina L. "The effect of environment on seed composition of tofu and natto soybean cultivars." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4509.

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Thesis (M.S.) University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 22, 2007) Includes bibliographical references.

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Murate, Elenice Haruko. "Estudo e avaliação do enriquecimento de produtos lacteos e tofu com acido folico." [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254280.

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Orientador: Helena Teixeira Godoy<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-02T11:27:10Z (GMT). No. of bitstreams: 1 Murate_EleniceHaruko_D.pdf: 28219052 bytes, checksum: 50b65b2408ff93e7ad5c2707dbeb8a0f (MD5) Previous issue date: 2002<br>Resumo: A demanda nutricional por folatos é particularmente alta durante a gestação e a suplementação antes da concepção pode reduzir significativamente a incidência de malformações congênitas, principalmente defeitos do tubo neural e anencefalia. Em muitos países, on

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8

Khuu, Ellin, and Emi Khuu. "A Melting Pot of Bagels and Tofu : A Study of Acculturation and Food Consumption." Thesis, Högskolan Kristianstad, Sektionen för Hälsa och Samhälle, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-8238.

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Today‟s globalization enables people to move across borders for various reasons. When people move there are consequences they need to face; local customs that need to be taken into consideration. As individuals undergo the process of adapting to a new culture, acculturation occurs. The purpose of this study is to investigate the relationship between the degree of acculturation and preference for American food. The study is applied on East Asian students residing in Texas, USA. Length of residence in the U.S. and sex are two demographic factors that are used to measure the influence on the degr

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9

Kuba, Erica Elaine [UNESP]. "Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/88332.

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Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-10-26Bitstream added on 2014-06-13T18:09:33Z : No. of bitstreams: 1 kuba_ee_me_arafcf.pdf: 816726 bytes, checksum: 855ca4798f7fb494846e5bded4c923c4 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Os alimentos probióticos representam uma classe muito importante para a manutenção do estado de saúde. No mercado, esses produtos são predominantemente iogurtes e leites fermentados, havendo uma demanda por alimentos probióticos não-lácteos para ampliar as opções dos

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Skiba, Mateusz. "Making TOFu : Fusion Plasma Neutron Emission Spectrometry with a Fully Digital Data Acquisition System." Doctoral thesis, Uppsala universitet, Tillämpad kärnfysik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-304383.

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TOFu (Time-Of-Flight upgrade) is a fully digital data acquisition system based on 1 GSPS, 12 bit digitisers for the TOFOR (Time-Of-Flight spectrometer Optimised for Rate) fusion neutron spectrometer at JET. The system has been assessed, developed and subsequently tested during experimental campaigns at JET. A detailed presentation is provided, describing the electronics setup, as well as solutions to challenges related to time-alignment and synchronisation of the signal lines and digitisers. The system enables kinematic discrimination of spectral background, based on associated time and energy

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Kuba, Erica Elaine. "Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado /." Araraquara, 2013. http://hdl.handle.net/11449/88332.

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Orientador: Elizeu Antonio Rossi<br>Banca: Célia Maria de Sylos<br>Banca: Alice Yoshiko Tanaka<br>Resumo: Os alimentos probióticos representam uma classe muito importante para a manutenção do estado de saúde. No mercado, esses produtos são predominantemente iogurtes e leites fermentados, havendo uma demanda por alimentos probióticos não-lácteos para ampliar as opções dos consumidores vegetarianos, bem como atender às necessidades dos indivíduos intolerantes à lactose. Nesse contexto, a soja apresenta-se como um adequado substituto do leite, em virtude das suas qualidades nutricionais e funcion

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Jenkinson, Jonathan. "Genotypic and environmental effects on soybean protein composition and related effects on tofu texture and yield." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61914.pdf.

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13

Rosset, Michele. "Hidrólise enzimática de carboidratos de soja [Glycine max (L.) Merrill] e efeitos em tofu tipo silken." Universidade Estadual de Londrina, 2011. http://www.bibliotecadigital.uel.br/document/?code=vtls000168335.

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A adição de Viscozyme L na suspensão de soja pode resultar em um tofu com características diferentes do tradicional. Devido à ação da enzima, material da parede celular (polissacarídeos) poderá ser parcialmente hidrolisado liberando mono e oligossacarídeos, os quais serão transferidos para o tofu, provavelmente modificando sua composição e textura. O objetivo deste trabalho foi estudar os efeitos, em tofu tipo silken, da hidrólise de carboidratos de soja realizada pelo complexo enzimático Viscozyme L. Na primeira etapa, foi realizada a otimização da temperatura de ação de Viscozyme L e foi ver

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14

Rosset, Michele. "Distribuição de ácido fítico e minerais durante o processamento de extrato hidrossolúvel de soja e tofu." Universidade Estadual de Londrina. Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência de Alimentos, 2007. http://www.bibliotecadigital.uel.br/document/?code=vtls000123361.

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O ácido fítico (AF) ou mio-inositol 1,2,3,4,5,6-hexaquis (diidrogeno fosfato) é um componente encontrado na maioria das leguminosas, grãos de cereais e tubérculos, apresentando-se como reserva primária de fósforo. O AF é considerado um agente quelante formando complexos insolúveis com cátions divalentes, como cálcio, ferro e magnésio, reduzindo a biodisponibilidade destes íons no organismo. Algumas funções da ingestão do AF são consideradas importantes para se ter uma vida saudável, como a redução do nível do colesterol e diminuição do risco de cânceres. O extrato hidrossolúvel de soja (EHS) e

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Zhu, Xuan [Verfasser], and Bernward [Akademischer Betreuer] Bisping. "Vitamin B12 Production during Tofu Fermentation by Lactobacillus reuteri and Propionibacterium freudenreichii / Xuan Zhu ; Betreuer: Bernward Bisping." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2020. http://d-nb.info/1203301456/34.

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16

Li, Xiao. "“A New Woman”: Yamei Kin’s Contributions to Medicine and Women’s Rights in China and The United States, 1864-1934." OpenSIUC, 2020. https://opensiuc.lib.siu.edu/dissertations/1874.

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The dissertation examines the significant yet neglected career of Yamei Kin, a Chinese woman whose transnational career influenced medicine and women’s rights in the United States and China. Although men dominated medicine, female doctors and nurses played an important role serving the poor and reaching women in China and Japan, where social norms restricted contact between the sexes. Thus, female medical professionals, represented by Yamei Kin, promoted the general welfare of the people, spread medical knowledge, and inspired more women to independence and excellence by their medical work. Ya

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SHAH, MAULIK. "EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/59.

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The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow

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18

Benassi, Vera de Toledo. "Seleção de cultivares de soja para produção de tofu, de acordo com as características físicas, químicas, nutricionais e sensoriais do produto." Universidade Estadual de Londrina, 2011. http://www.bibliotecadigital.uel.br/document/?code=vtls000167091.

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O tofu, também conhecido como ?queijo de soja? é um produto não fermentado obtido a partir da coagulação do extrato de soja. Existem diversos tipos de tofu no mercado, que diferem principalmente quanto à textura, a qual é influenciada pelas condições de processo e pelas características da cultivar utilizada. Conhecer a composição química e as características físicas dos grãos de soja não é suficiente para julgar a adequação de uma cultivar para produção de tofu. A avaliação do potencial de cultivares é dificultada pela escassez de métodos confiáveis para a produção de tofu em pequena escala. E

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Gonçalves, Leidiane Cardoso. "Avaliação química e tecnológica de grãos de soja para elaboração e caracterização de tofus." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1061.

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O objetivo do trabalho foi elaborar e caracterizar tofus, com e sem adição de orégano, produzidos com duas cultivares de soja, BRS 284 e BMX Potência RR, oriundas de Mauá da Serra – PR, safra 2011/2012. Os grãos foram avaliados quanto a sua composição proximal, fibras alimentares, isoflavonas e propriedades tecnológicas. Também foram determinados a quantidade de água absorvida na maceração dos grãos, o rendimento e a composição proximal dos extratos de soja. Os tofus foram avaliados quanto à composição proximal, isoflavonas e aceitação sensorial. As duas cultivares se destacaram pelo teor de p

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Losso, Anja. "Caratteristiche chimico-fisiche delle proteine della soia e del latte: confronto e possibili trasformazioni industriali." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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Questo elaborato ha lo scopo di proporre una comparazione tra l’estratto di soia e il latte vaccino, partendo dalla definizione e composizione delle materie prime, descrivendo le differenti fasi del processo produttivo e soffermandosi poi sulla descrizione delle proteine, con una visione d’insieme su struttura, proprietà e caratteristiche funzionali. Viene infine fornita una descrizione delle caratteristiche del tofu, spiegando i principi alla base della coagulazione delle proteine della soia. Il primo capitolo ha l’obiettivo di introdurre la storia del consumo di soia fino ai giorni nostri,

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Benedetti, Silvia. "Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada." reponame:Repositório Institucional da UFSC, 2014. https://repositorio.ufsc.br/xmlui/handle/123456789/128617.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.<br>Made available in DSpace on 2015-02-05T20:10:34Z (GMT). No. of bitstreams: 1 328264.pdf: 3189883 bytes, checksum: d0f429287ea18a49f22c32ed0f6b4ea0 (MD5) Previous issue date: 2014<br>Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à aplicação de compostos bioativos oriundos da soja, resultando em um concentrado com maiores teores de isoflavonas e oligossacarídeos e, que possa ser aplicado na e

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Correia, Francelina Flor de Sousa. "Formulação de produtos alimentares comerciais à base de soja." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15389.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>A soja [Glycine max (L.) Merrill] é de todas as leguminosas, a que tem vindo a despertar grande interesse junto da indústria e dos consumidores graças à sua versatilidade, ao seu valor nutricional e ao facto de representar uma importante alternativa alimentar de baixo custo, em substituição das proteínas de origem animal (ditas proteínas de custo elevado, como carne, leite e ovos). O interesse nos mais variados derivados da soja prende-se muito com a quantidade e qualidade da sua proteína, bem como ao facto de se constituírem como fonte de

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23

Fahlgren, Viktoria. "Utveckling av en C-vitaminberikad tofuprodukt : Studie av C-vitaminhalt under process och förvaring." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-67747.

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Tofu is a plant based product made from soybeans, water and a coagulant. The coagulant together with heating enables the formation of a soy curd (tofu). The proteins that dominates in soybeans are β-conglycinin (7S) and glycinin (11S). The composition of the proteins differs between soybean cultivars, which also affects the formation of the tofu. The object in this study was to evaluate the vitamin C content and the stability of vitamin C during processing and storage in an ecological tofu-product after enrichment of Sea Buckthorn to increase the vitamin content. Furthermore, the use of germin

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Xu, Xin. "Physical, psychological, demographic and modifiable risk factors for age related cognitive impairment associated with possible dementia and frailty." Thesis, Loughborough University, 2014. https://dspace.lboro.ac.uk/2134/14542.

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The population of China is ageing. Accompanying this aging population, dementia and frailty have a growing importance. However there is little consensus on the association between dementia and frailty, in terms of how the criteria that are part of this two syndromes overlap, as both disorders are age-related and increase the risk for falls, further leading to loss of independence. To meet the above needs, the thesis describes research into different frailty diagnostic criteria, as well as its association with dementia symptoms. We examined cognitive measures that can be used for assessment of

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25

Revah, Sergio. "Contribution à l'étude de la production accélérée d'arômes fromages à partir de caillés granulaires." Compiègne, 1986. http://www.theses.fr/1986COMPD041.

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L'utilisation du caillé granulaire (GC) comme substrat pour la génération d'arômes fromage a permis un meilleur contrôle des conditions de fermentation en réduisant les contraintes diffusionnelles provoquées par la taille des fromages. On a appliqué cette technique pour obtenir les arômes : emmental, par la fermentation GC et en " slurry " de bactéries propioniques et lactiques, on a étudié les effets du pH initial, du type de lait, de la température, des additifs, du type de semences, de la concentration de sel et de l'addition d'enzymes sur le développement microbien et sur celui d'arôme ; b

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Bernhardt, Clemens [Verfasser], and Bernward [Akademischer Betreuer] Bisping. "Untersuchungen zur Bildung von Vitamin B12 durch Acetobacter pasteurianus und zur Co-Fermentation von Tofu und Pflanzenmaterial durch Propionibacterium freudenreichii und Lactobacillus reuteri für die Anreicherung mit Vitamin B12 / Clemens Bernhardt ; Betreuer: Bernward Bisping." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2019. http://d-nb.info/1202113109/34.

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Tomikawa, Mari Matsuoka. "Desenvolvimento de uma sobremesa a base de soja tipo petit suisse enriquecido com calcio e alto teor proteico." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255508.

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Orientador: Roberto Herminio Moretti<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T17:21:19Z (GMT). No. of bitstreams: 1 Tomikawa_MariMatsuoka_M.pdf: 1329078 bytes, checksum: 42c41def14ca408db9e99f7b1e8bcddd (MD5) Previous issue date: 2009<br>Resumo: Produtos comerciais a base de extrato hidrossolúvel de soja em combinação com sucos de frutas têm obtido êxito no mercado, como alternativa proteica com benefícios funcionais. No entanto, a quantidade de proteína de soja nessas associações é relativam

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Zátopek, Jakub. "Optimalizace hodnotového toku." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2012. http://www.nusl.cz/ntk/nusl-219893.

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This master's thesis is dealing value stream optimisation of finished goods in company Continental Automotive Systems, s. r. o. between production lines and expedition in terms of lean production methods and industrial engineering. The first part deals with theoretical training methodologies and understanding of lean manufacturing and industrial engineering. The second part analyzes the value stream of finished goods between production lines and expeditinon, identifying bottlenecks and design improvements.

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Perutka, Michal. "Analýza hodnotového toku." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-229779.

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The aim of the diploma thesis “Value stream mapping” is to analyse the montage workplace of the company IFE-CR, a.s. with focus on the value stream and the methods of lean production. The thesis aims to identify priorities for applying lean production methods at the montage workplace and to propose concrete measures in order to reduce different types of wasting. The first part of the thesis is dealing with the theory, understanding the main principles and methods of lean production, as well as with the method of value stream mapping. The second part is dealing with value stream analysis of the

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Hrnčíř, Roman. "Analýza hodnotového toku." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2013. http://www.nusl.cz/ntk/nusl-230607.

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This diploma thesis: „Analysis of the value stream“ deals with the mapping of production processes in terms of flow value, their analysis and application of possible improvements that should be task to speed up and improve process. Finally, correctness will be proved with process audit of proposed solutions and will be quantified also possible savings. The goal of this work is to design, implement and validate methods of lean production in working process.

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Ježková, Jitka. "Modelování dopravního toku." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2015. http://www.nusl.cz/ntk/nusl-232180.

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Tato diplomová práce prezentuje problematiku dopravního toku a jeho modelování. Zabývá se především několika LWR modely, které následně rozebírá a hledá řešení pro počáteční úlohy. Ukazuje se, že ne pro všechny počáteční úlohy lze řešení definovat na celém prostoru, ale jen v určitém okolí počáteční křivky. Proto je dále odvozena metoda výpočtu velikosti tohoto okolí a to nejen zcela obecně, ale i pro dané modely. Teoretický rozbor LWR modelů a řešení počátečních úloh jsou demonstrovány několika příklady, které zřetelně ukazují, jak se dopravní tok simulovaný danými modely chová.

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LI, RUI-LING, and 李瑞玲. "Studies on the egg tofu manufacturing." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/22861913947347486145.

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Tu, Jo-Han, and 屠若涵. "Consumption frequency of stinky tofu and urine isoflavone kinetic analysis after a single ingestion of stinky tofu." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/29632740413246057255.

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碩士<br>國立臺灣師範大學<br>人類發展與家庭學系<br>100<br>This research analyzed isoflavones content in stinky tofu from night markets in Taipei and Taichung, consumption frequency of stinky tofu by hobbyists, and urinary pharmacokinetics of isoflavones following a single ingestion of stinky tofu by equol producers and non-producers. We collected 143 stinky tofu samples from 122 vendors and analyzed the isoflavones content by HPLC (high-performance liquid chromatography). The results showed that the average contents in every 100 g of stinky tofu were 9.32 mg of daidzein (including glycosides 3.81 mg and aglyco

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Chang, Ken-Mei, and 張艮媚. "Studies on Texture-Improving for Packed Tofu." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/76333535330102532072.

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碩士<br>國立嘉義大學<br>食品科學系碩士班<br>92<br>There are many defects in quality of packed tofu to be overcome, such as somewhat firm and non-uniform texture, high syneresis and weak soup-absorbing ability during cooking. The studies were conducted at two stages. First, to forge the texture of packed tofu from non-uniform to uniform state, and followed by experiment carried out to improve texture and soup-absorbing ability of packed tofu. At the first stage, 0.3 % ( w/w ) glucono-δ-lactone combined respectively with three concentrations, 0.025, 0.05 and 0.1 % ( w/w ) of magnesium chloride used to solve the

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Wu, Meng-Lung, and 巫孟蓉. "Preparation of tofu rich in active isoflavones." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/87157584301726560559.

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碩士<br>國立嘉義大學<br>食品科學系碩士班<br>91<br>Abstract Isoflavones are novel functional ingredients of soybeans and other related bean products. With various processing conditions and degrees, the amount of isoflavone contained in soybean products also changes substantially. This thesis aimed at functional enhancement of tofu products, addressing the influences of different processing conditions on transformation of isoflavones by two aspects of small-amount and large-amount tofu preparation. Soybeans were soaked with water, steam-cooked, inoculated with the conidia of Aspergillus oryzae , incu

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Huang, Shih-Ching, and 黃詩晴. "Anaerobic Hydrogen Production from Tofu Processing Wastewater." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/43292107849609322544.

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碩士<br>逢甲大學<br>環境工程與科學所<br>100<br>This study aims to investigate the bioenergy conversion efficiency of tofu processing wastewater using anaerobic fermentation technology. The experiments were conducted with two seed sludges (LM and CH), initial cultivation pH (4-8), temperatures (35℃ and 55℃) and substrate concentrations (10-40 g COD/L) in batch test to optimize the environmental factors for hydrogen production. Continuously stirred tank reactor (CSTR) was operated at hydraulic retention time (HRT) 6-24 hrs to investigate the continuous hydrogen production efficiency of tofu processing wastewa

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Chang, Ya-Ju, and 張雅茹. "Optimization of processing conditions of paiyen tofu." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/93657786625346457504.

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碩士<br>中國文化大學<br>生活應用科學系<br>102<br>The new way of making paiyen tofu is using soy protein, modified starch, and seasonings as ingredient. And through high-speed mixing and steaming, the final product was obtained. The research investigates optimization of processing conditions of paiyen tofu. First, comparing the quality of commercial paiyen tofus. Second, finding the effect of different phosphates (sodium hexametaphosphate, poryrin F, sodium tripolyphosphate)was added to paiyen tofu. Finally, using response surface methodology for paiyen tofu to find out the effect at water content (241 ~ 343m

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Wen, Kai-Min, and 溫凱閔. "Use of Ultrasound for Measuring Tofu Texture." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/88125923493455677113.

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碩士<br>國立嘉義大學<br>生物機電工程學系研究所<br>99<br>The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. Hence the bean curd on the product line can be examined to know whether it can satisfy the customer’s taste according to the aforesaid methods. Hygiene and efficiency are an essential requirement in automated food processing. The best way to avoid contamination in quality measurement of food proce

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Liou, May-Lan, and 劉梅蘭. "Preparation of tofu rich in high functional isoflavones." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/16377482043391843182.

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碩士<br>國立嘉義大學<br>食品科學系碩士班<br>92<br>Abstract Isoflavone is the main flavone component of soy bean. It usually exists in 12 derivative items. Based on containing glucoside or not, which are classified into two groups: ( 1 ) Glucosides ( Daidzin and Genistin )-containing , glucoside and ( 2 ) Aglycones ( Genistein and Denistein )-not containing glucoside. Among them, there are four items possessing physiological function including Genistin, Daidzin, Genistein, and Daidzein，aglycones possess greater physiological activity . However, most of the isoflavone in soy bean are Glucosides ( ab

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Wu, Huan-Chia, and 吳桓嘉. "The Parametric Analysis Technique of Tofu Tissue Structure." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/8575ga.

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碩士<br>國立嘉義大學<br>生物機電工程學系研究所<br>97<br>Tofu is a gel-network product made by coagulating soya milk followed by heat or pressure treatment after the addition of a coagulant. The firmness of the network determines the texture and hence the sensation of tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. These approaches are destructive and sometime prohibitively expensive and hence they are unsuitable for on-line measurement of tofu properties in a production line. Hygiene and

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Yang, Chang-Chieh, and 楊長杰. "Implementation of Temperature Monitoring System for Dried Tofu." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/386kk8.

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碩士<br>國立彰化師範大學<br>電機工程學系<br>105<br>Dried tofu is a commonly seen tofu food product on the market. During production of dried tofu, the water content is extremely high. This is not ideal for long term preservation. This paper will discuss the production cycle for the long term preservation of dried tofu, delving into not only packaging material, but also humidity and temperature controls to achieve goals. This paper aims to create a solid procedure for producing dried tofu. Water in dried tofu can speed up the decomposing processes, therefore, lowering food quality. To prevent excess moister fr

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Lee, Chiung-Yuan, and 李烱源. "Investigation on the Physicochemical Properties of Packed Tofu." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/61724121302734854289.

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碩士<br>輔仁大學<br>食品科學系<br>95<br>Tofu is one of the most popular foods in the traditional oriental diet. However, the shelf-life of tofu is limited due to syneresis, especially in the packed tofu. Packed tofu is a soy protein matrix which contains about 90% of moisture. Changes of the microstructure, rheological properties, and the distribution and mobility of water in packed tofu during storage might contribute to the syneresis. Poly-γ-glutamic acid (γ-PGA) is a water soluble and edible substance, and its derivatives can be added in the processed foods as water holding agent and texture enhancer.

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Chu, Tzu-Yang, and 朱自揚. "Study of the quality improvement in freezing tofu." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/25474231870384079650.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>98<br>The purpose of the research was to improve the texture of soybean curd (filled tofu) after freezing. The different ratio of CaCO3, konjac powder, Ca-lactate, phosphate and GDL were used in soybean curd and then it was freezing slowly at -20oC or fast at -40oC and stored in the same condition, respectively. The water capacity, gel strength and rigidity of filled tofu were monitored and its texture also was observed with section photo during storage. After frozen storage, the water capacity of each group was found no significantly difference each other between st

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Chien, Tzu-Yun, and 簡子芸. "Characterization of Microorganisms Isolated from Soymilk and Tofu." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/x4ah8r.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>107<br>Microorganisms in soymilk and tofu can grow fast and cause spoilage or foodborne disease because of their high water activity, low acidity and high protein content. Therefore, the condition of sterilization and storage can affect the quality and shelf-life of products. The aim of this study was to isolate, identify and characterize the common microorganisms in commercial soymilk and tofu to provide reference for microbial control during process, shelf-life evaluation and quality control test. Commercial ultra-high temperature (UHT) soymilk and tofu with commer

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Shen, Shen Yu, and 沈友慎. "Exploring the Business Model of Shen Ma Tofu Pudding." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/68411571405923615128.

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碩士<br>國立高雄大學<br>國際高階經營管理碩士在職專班(IEMBA)<br>102<br>In Taiwan, there are many well-known snacks sold in lanes and alleys; however,the shops that sell snacks often belong to an individual or are in a small-scale operation.Although in want of expanding the sales scale, problems such as capital, manpower and material resources become obstacles of execution. Thus, many businesses hope to increase sales revenue and sales volume through Internet group buying to reach customers beyond traditional channels. The Internet information transparency provides customers with opportunities to share their opinions

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Kao, Fuh-Juin, and 高馥君. "Development and Research on the Manufacturing of Functional Tofu." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/15331540273130168498.

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博士<br>國立臺灣大學<br>農業化學研究所<br>92<br>It was found that the firm tofu made with the water-to-bean ratio at 9:1 and 10:1 and with 0.4% calcium sulfate gave the maximum tofu yield, the maximum protein and solid recovery, the best water retention ability, as well as the maximal retention of isoflavone-β-glucosides. This tofu was found to be most uniform and continuous in the microstructure. The results of gel electrophoresis and the ratio of amino nitrogen to total organic nitrogen indicated that the low molecular weight proteins in tofu whey were at their lowest when the tofu was made the water-to-be

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Chang, Yung Hsin, and 張永欣. "Effect of Different Raw Materials on Paiyen Tofu Quality." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/xywey6.

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碩士<br>中國文化大學<br>生活應用科學系碩士在職專班<br>105<br>This study aims to increase the nutritional value of paiyen tofu through adding different materials. The experiments were conducted with using different oils (soybean oil as control, the other oils were sunflower oil, linseed oil, coconut oil, safflower oil, sesame oil, and camellia oil) and different starches (modified starch as control, the other starches were tapioca starch, potato starch, corn starch, sweet potato starch, and wheat starch) to make paiyen tofu. This study also tried to find the influence of the fiber added on the quality of paiyen tof

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Chang, Chin-Yu, and 張勤御. "Effects of starches on the quality of molded tofu." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/73973211977485377531.

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碩士<br>國立屏東科技大學<br>食品科學系<br>92<br>The purposes of this study were aimed to increase population of mold adding starch on tofu. Molded rice tofu that had characteristic rice aroma and nutrient was developed and measured its quality. Four different proportions of starch additive (mixtures of indica rice flour/cassava starch ratios were 0: 15, 6: 9, 9: 6 and 15: 0, w/w basis) were added in soymilk to reach 15% total soymilk weight. In addition, 0.3% glucono-δ-lactone and 1% salt were also added in soymilk to produce rice tofu then inoculated with Actinomucor taiwanensis and incubated for 48 hours (

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WeiHsu, Chih, and 許志瑋. "Effects of Investigation of Process in Quality Paiyen Tofu." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/17026684631030301337.

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碩士<br>中國文化大學<br>生活應用科學系<br>101<br>This research investigates the factor which affect the quality of Paiyen Tofu. The research first studied the effect of water concentration, oil ratio and the proportion of starch on Paiyen tofu. Then different proportions of starch, ions (NaCl, KCl and CaCl2), adhesives (egg albumen, sodium tripoly phosphate), and pH were studied for their effects on Paiyen tofu. The results showed that the water concentration had affected on the color, viscosity and texture of Paiyen tofu liquid. Increased starch ratio will increased hardness of Paiyen tofu. Pure cassava sta

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Chou, Hong-Yen, and 周宏彥. "Soy Protein Isolate Storage Condition On The Paiyen Tofu." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/g9kap2.

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碩士<br>中國文化大學<br>生活應用科學系<br>100<br>This study is going to investigate the effect of different storage condition of soy protein isolate (SPI) and the quality of paiyen tofu. SPI was stored in 7 different conditions which were the room temperature treatment (25℃, Aw 0.25), the high temperature treatment (45℃, Aw 0.25), the low temperature treatment (5℃, Aw 0.25), the high humidity treatment (25℃, Aw 0.75), the light treatment (12hours daylight exposure, 25℃, Aw 0.25), the vacuum treatment (vacuum packaging, 25℃, Aw 0.25) and the high temperature-high humidity treatment (45℃, Aw0.75). The experime

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