Improved shelf life of protein-rich tofu using Ocimum sanctum (tulsi) extracts to benefit Indian rural population

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Anbarasu, K ^a   Vijayalakshmi, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Lipid peroxidation; Mesophilic; Molds; Proteolysis; Shelf life; Texture; Tulsi; Yeasts

Indexed keywords

FOOD PRESERVATIVE; PEPTIDE HYDROLASE; PLANT EXTRACT;

ARTICLE; BASIL; CHEMISTRY; DRUG EFFECT; FOOD PRESERVATION; HUMAN; INDIA; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN INTAKE; SOYBEAN; STANDARD; TIME;

DIETARY PROTEINS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; INDIA; LIPID PEROXIDATION; NUTRITIVE VALUE; OCIMUM; PEPTIDE HYDROLASES; PLANT EXTRACTS; SOY FOODS; TIME FACTORS;

GLYCINE MAX; OCIMUM; OCIMUM TENUIFLORUM;

EID: 35348848623     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00487.x     Document Type: Article

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