Preparation of tofu using chitosan as a coagulant for improved shelf-life

International Journal of Food Science and Technology

Volumn 39, Issue 2, 2004, Pages 133-141

  No, Hong Kyoon ^a   Meyers, Samuel P ^b  

^a Catholic University of Daegu   (South Korea)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Chitosan solvent; Coagulation; Colour; Hardness; Molecular weight; Sensory evaluation

Indexed keywords

CHITOSAN SOLVENT; SENSORY EVALUATION;

ACETIC ACID; BACTERIA; BIOPOLYMERS; COAGULATION; FOOD PRODUCTS; MICROWAVES; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEINS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); FRAXINUS; GLYCINE MAX;

EID: 1342282176     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.0950-5423.2003.00772.x     Document Type: Article

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