1.
Biosci Biotechnol Biochem
; 75(6): 1174-6, 2011.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21670517
RESUMO
Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.