High pressure treatment on the tofu fatty acids and acylglycerols content

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 188-191

  Prestamo G ^a   Fontecha, J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Acylglycerols; Fatty acids; High pressure; Tofu

Indexed keywords

FATTY ACIDS; FOOD PRESERVATION; HEXANE; HIGH PRESSURE EFFECTS; LIPIDS; NUTRIENTS;

ACYLGLYCEROLS; HIGH PRESSURE TREATMENT; NUTRITIONAL VALUE; POLYUNSATURATED FATTY ACIDS (PUFA);

DAIRY PRODUCTS;

GLYCINE MAX;

EID: 34247112687     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.10.002     Document Type: Article

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