Academic literature on the topic 'Tofu'
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Journal articles on the topic "Tofu"
Hadiyanto, Hadiyanto. "Ozone Application for Tofu Waste Water Treatment and Its Utilisation for Growth Medium of Microalgae Spirulina sp." E3S Web of Conferences 31 (2018): 03002. http://dx.doi.org/10.1051/e3sconf/20183103002.
Full textRussell, Geoff. "Tofu or not tofu." New Scientist 194, no. 2605 (May 2007): 27. http://dx.doi.org/10.1016/s0262-4079(07)61302-5.
Full textMurwanto, Bambang. "Efektivitas Jenis Koagulan Poly Aluminium Chloride Menurut Variansi Dosis dan Waktu Pengadukan terhadap Penurunan Parameter Limbah Cair Industri Tahu." Jurnal Kesehatan 9, no. 1 (May 25, 2018): 143. http://dx.doi.org/10.26630/jk.v9i1.771.
Full textCiabotti, Sueli, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino, and Adriana Gadioli Tarone. "Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase." Ciência e Agrotecnologia 30, no. 5 (October 2006): 920–29. http://dx.doi.org/10.1590/s1413-70542006000500015.
Full textYakubu, Ndatsu, Ganiyu Oboh, and Amuzat Aliyu Olalekan. "Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats." Biotechnology Research International 2013 (February 28, 2013): 1–7. http://dx.doi.org/10.1155/2013/230142.
Full textAstuti, Wida, Danang Lenono, and Faizah Faizah. "Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation." IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) 6, no. 2 (October 31, 2016): 211. http://dx.doi.org/10.22146/ijeis.15330.
Full textPing, Chin Woon. "Stuffed Tofu." Amerasia Journal 32, no. 3 (January 2006): 115–22. http://dx.doi.org/10.17953/amer.32.3.u4n6561416225016.
Full text&NA;. "Tofu triumph." Inpharma Weekly &NA;, no. 999 (August 1995): 15. http://dx.doi.org/10.2165/00128413-199509990-00032.
Full textAdril, Elvis, Asmed Asmed, Fardinal Fardinal, and Yulia Sasmita Angraini. "Perancangan Mesin Press Tahu Sistem Pnuematik Dengan Kapasitas 50 Kg." Jurnal Teknik Mesin 14, no. 2 (December 31, 2021): 130–33. http://dx.doi.org/10.30630/jtm.14.2.659.
Full textJunitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia." Science Education and Application Journal 3, no. 2 (September 28, 2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.
Full textDissertations / Theses on the topic "Tofu"
Daniels, Juliano. "Desenvolvimento e caracterização de tofu defumado." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1105.
Full textSoy products such as tofu, are typically oriental, but despite their functional and nutritional properties, these foods are not consumed in the Brazilian diet, due to the characteristic odor and flavor. A possibility to change these attributes of tofu is the implementation of smoking, which was formerly used only as a method of preservation, but today is used to modify the sensory characteristics. The objective of this work was to develop and characterize smoked tofu. Soy beans were blanched, macerated, crushed and centrifuged to obtain soy extracts that were coagulated and pressed, thus obtaining the standard tofus, thereafter they were smoked at 42ºc, to obtain the smoked tofus. It was determined the amount of water absorbed in maceration of the grains, yield and proximal composition of soy extracts. The tofus were assessed in yield, proximal composition, color and sensory acceptance. When making tofu with soy BRS 232 and BRS 284 and coagulants CaSO4 and MgCl2 it was observed that soybean varieties and coagulators showed no influence in all parameters evaluated, only the coagulation time was greater when not homogenized in the mixture using CaSO4. There was no difference in levels of moisture, ash and protein in extracts of two soybean varieties used. In these smoked tofus the smoking process caused reduction in moisture content of 5.5% on average and dimming of these products, decreasing the luminosity L* values, and increasing the color red (higher values of a*) and yellow (higher values of b*), when compared with the standard tofus. Another experiment was performed using soybeans BRS 284 and calcium sulfate coagulant, where it was verified during the maceration grains absorbed 1.2 mL/g of water and the extract yield was higher, 79.92%, while that of tofu was lower, due to the pressing. The proximal composition of standard and smoked tofus showed no statistical difference. When evaluating the color of standard and smoked tofu, it was observed that there was statistical difference in all parameters evaluated (L*, a*, b*), as a consequence of smoking. The application of smoke in tofu caused better acceptance of the aroma, texture, flavor and global acceptance and also greater purchase intent by judges. Being that the texture of the smoked tofu was the attribute with greater acceptance by the evaluators. In experiment 2 was used soy BRS 232 and calcium sulfate coagulant, where the proximal composition were determined and the profile of isoflavones from soy beans and tofu were evaluated regarding the proximal composition, profile of isoflavones, colour, texture and sensory acceptance. In the soy beans the solid majority component is protein, and they were quantified six forms of isoflavones, but the forms glicitins and acetyl-β-glycosides were not detected and the aglicones were present in very low content. The standard and smoked tofus presented difference in moisture levels and lipids. The total value of isoflavones from tofus decreased in relation to grain, but there was an increase of approximately three times the content of aglicones. Smoking has changed the color of the tofu in the parameters a * and b * and also in brightness, representing the dimming smoked product. The texture profile analysis of standard and not smoked tofus presented statistical difference and the values obtained from these foods are cohesive, elastic and with acceptable hardness for the Brazilian market. In sensory analysis carried out by all the judges, the acceptance of the attributes color, aroma, texture, flavor and global acceptance of the tofus showed no significant difference, being that the averages of the notes were close to indifference in the range used.
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.
Full textThe objective of this study was to evaluate the microbiological quality of two different trade-mark of tofu cheese sold in Porto Alegre/RS supermarket. The soy cheese was first collected and stored refrigerated until the performing of of the analyses. It was performed mesophilic bacteria counts, Staphylococcus coagulase positive and negative counts, coliforms counts and confirmation of the presence of Escherichia coli, also, search of Bacillus cereus, Salmonella sp. and Listeria sp. It was collected two different trade-mark during six months, one trade-mark each month, and it was analyzed five samples of each trade-mark. It was found the presence of > 4x105 units forming colonies of mesophilic bacteria in all samples of both trade-marks. Half the samples of the trade-mark A and 100% of the trade-mark B had fecal coliforms above the legal limits, and the presence of E. coli was confirmed in all those samples. It was also noticed that 83% of tofu samples, of both trade-mark, had coagulase positive Staphyloccocus counts above the legal limit (RDC 12 de 2001 Anvisa). In conclusion this study showed that the tofu of both trade-marks analyzed had higher numbers of microorganisms dangerous for human health because they could cause infections and/or food poisoning.
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.
Full textBlazek, 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.
Full textSoybeans 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 relate to the functional properties. The effects of different chemical coagulants as well as proteases on yield and quality of tofu from soybeans were studied. Eight tested chemical coagulants were able to coagulate the soymilk and the results showed that the concentration of soymilk and type of coagulant had a great influence on the properties of the tofu gel. The results also confirmed that the use of a suitable concentration of the quick-acting coagulants is more critical than that of the slow-acting coagulants in tofu making. In general, the extent of soymilk gelation is not determined by a single characteristic but rather results from a combination of factors. The gelation ability of various most common commercially available proteases to coagulate non-defatted soymilk was surveyed and the thermal stabilities of selected protease systems were compared. The difference in the temperature where the enzyme shows its highest activity seemed to be the most significant indicator when choosing a suitable enzyme for a certain industrial application. The three most effective and versatile soymilk coagulants were identified. The presence of small amounts of ficin in the system increased the protein recovery when calcium chloride was used as a coagulant. The most commonly used techniques of analysis of degree of hydrolysis (TNBS, OPA and pH-stat) of soy protein were compared. It was concluded that the pH-stat technique was useful for evaluating the progress of an enzyme-catalyzed protein hydrolysis process on an industrial scale while the OPA method seemed to be the most suitable method to be used for determining DH during the proteolysis of soymilk in laboratory conditions. The roles of soybean proteins, protein fractions and subunits to differences in gelling properties of different soybean varieties were examined. The variability and the interrelationship between soybean seed traits were established and the seed characteristics related to soymilk yield and tofu quality were identified. The results suggested that it is useful to predict the quality of tofu from a combination of characteristics of the soybean seed. It was concluded that large differences exist in soybean seed characteristics and their contributions towards the properties of the final product and implications were made towards the relative importance of individual soybean seed traits to the functional and textural properties of soy products. The SDS gel capillary electrophoresis was applied to characterize soybean storage proteins. The lab-on-a-chip technology was compared with capillary electrophoresis and these two methods were used to quantify the relative amount of 7S and 11S fractions in various soybean cultivars. It was concluded that both lab-on-a-chip instrument and a traditional CGE were adequate for analysis of soy-based products. Both systems were able to reliably quantify the relative amount of protein fractions in samples and thus demonstrate their different genetic origin. The great advantage of the lab-on-a-chip technology is its time-efficiency while the traditional CGE is a preferred instrument for method development. The usefulness of the chemometrical analysis of electrophoretic profiles as a method for objective evaluation, data reduction and interpretation was shown. The possibility of improvement of the protein extraction from soybeans in order to provide a basis for the optimization of soymilk production was studied. The enzyme-assisted extraction using the hydrolytic enzyme treatment to disrupt the soybean cell wall components was expected to improve the protein extraction yield. The results confirmed that the right selection of operational variables led to an increased yield of soymilk as well as its protein concentration. It was also shown that the addition of selected enzyme preparations into the soymilk process design resulted in an increased extraction yield of proteins from seeds into soymilk. The protein quality did not deteriorate during the enzyme-assisted extraction process and a small amount of microbial transglutaminase added together with a coagulant produced tofu with a significantly increased yield while maintaing satisfactory textural properties.
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/.
Full textBrown, 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.
Full textThe 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.
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.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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
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, onde a incidência dessas anomalias é significativa, programas de fortificação de alimentos com ácido fólico tem sido implementados. No Brasil, a preocupação com a fortificação de produtos alimentícios com ácido fólico ainda é tímida, porém, a possibilidade de fornecimento dessa vitamina através de produtos nutritivos, como os derivados de leite, pode ser um estímulo à fortificação e consumo desses produtos na dieta, principalmente nos grupos mais suscetíveis. Para estudar a viabilidade do enriquecimento de novos produtos e a determinação dos teores de ácido fólico empregou-se a metodologia de análise por cromatografia líquida de alta eficiência. O método foi aplicado em amostras enriquecidas com ácido fólico de iogurte, requeijão caseiro, queijo minas frescal e tofu. A metodologia foi validada, em relação à sua aplicação a esses produtos, obtendo-se valores em torno de 95% de recuperação, boa repetibilidade, apresentando coeficientes de variação abaixo de 0,6%, e limites de detecção de 1,99ng/g para o requeijão caseiro e queijo minas frescal e 2,11ng/g para iogurte e tofu. Perdas acentuadas foram encontradas durante a etapa de adição do ácido fólico à matéria-prima, variando entre 23 a 42%. Nas etapas de aquecimento, coagulação e dessoragem observaram-se perdas adicionais de 21% no requeijão, 8% no queijo minas frescal e 11% no tofu,enquanto no iogurte as perdas foram de 24% durante o processo de fermentação. No soro, fração volumosa do processamento de produtos como o queijo minas frescal, foram encontrados entre 63 a 79% do AF presente no leite enriquecido. Os valores de ácido fálico encontrados nos produtos aqui processados foram de 194,2; 215,2; e 130'mu'g/100g para o queijo minas frescal, requeijão e iogurte, respectivamente, partindo-se de leites contendo 210,0; 229,5; e 173,4'mu'g/100g de ácido fálico. No tofu obtiveram-se valores médios de ácido fálico de 194'mu'g/100g partindo-se de extrato de soja contendo 216,0'mu'g/100g. O queijo minas frescaI e requeijão apresentaram boa estabilidadedurante o período de vida útil, enquanto o tofu apresentou perdas de 20% nos primeiros cinco dias, mantendo-se estável até o décimo dia. Cerca de 25% de perdas foram observadas no iogurte na primeira semana, não apresentando alterações até ao final de 28 dias de armazenamento.
Abstract: The nutritional demand for folates is particularly high during gestation and its supplementation before conception can significantly reduce the incidence of congenital malformations, mainly defects of the neural tube and anencefalie. In many countries where the incidence of these anomalies is significant, food programs of enrichment with folic acid have been implemented. In Brazil, the concem with the enrichment of products with folic acid is still limited, however, the possibility of supplying this vitamin via nutritional products, such as the milkderivatives, could be a stimulation to the enrichment and consumption of these products in the diet, mainly in the most susceptible groups. To study the viability of the enrichment of new products and the determination of folic acid content high performance liquid chromatography methodology was used. The method was applied the following samples enriched with folic acid: yoghurt, creamcheese, frescal cheese and tofu. The methodology was validated with respect to its application to these products, giving values of around 95% of recovery and good repeatability, with variation coefficients below 0.6%, and detection limitsof 1.99ng/g for the creamcheese and frescal cheese, and 2'mu' ng/g for the yoghurt and tofu. Accented losses have been found during the stage of homogenization of the folic aeid with the raw material, varying between 23-42%. In the stages of heating, coagulation and whey removal, had observed losses of 21%were observed in the creamcheese, 8% in the frescal cheese and 11% in tofu, while in the yoghurt the losses were about been of 24% during the fermentation processo In the whey, a voluminous fraction of the processing of products such as the frescal cheese, between 63-79% of the folie acid present in enriched milkwas found. The values for folie aeid found in the processed products here were 194.2; 215.2 and 130'mu'g/100g for the frescal cheese, ereamcheese and yoghurt, respectively, starting form milk eontaining 2100; 229.5; and 173,4'mu'g/100g of vitamin content. In the tofu average values for folic acid of 194'mu'g/100g were found having employed a soy extraet containing 216.0'mu'g/100g. The frescal eheese and creameheese presented good stability during the shelf life period, while the tofu presented losses of 20% in the first five days, then remaining stable up to the tenth day. About 25% of losses were observed in the yoghurt in the first week, presenting no further alterations up to the end of the 28 days of storage.
Doutorado
Doutor em Ciência de Alimentos
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.
Full textKuba, 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.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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 funcionais. O presente estudo teve como objetivo o desenvolvimento de uma sobremesa potencialmente probiótica mista de tofu e extrato hidrossolúvel de soja, fermentado com Enterococcus faecium CRL 183. No total, foram produzidas três formulações de sobremesa probiótica, com diferentes proporções de tofu e fermentado de soja: “A” (50%/ 50%), “B” (70%/ 30%) e “C” (80%/ 20%). Todas apresentavam as mesmas porcentagens de NaHCO3, creme de soja, polpa de morango, aroma de leite em pó, corante natural carmim de colchonilha, goma carragena e açúcar refinado. Testes sensoriais de aceitação e de intenção de compra foram realizados com 65 consumidores visando a escolha da melhor formulação, à qual foi submetida a análises físico-químicas e microbiológicas nos tempos de 2, 14 e 28 dias de estocagem a ±5ºC e, também, a análise sensorial nos tempos de 4, 14 e 28 dias. A composição centesimal e o valor calórico também foram determinados. Os dados foram avaliados através de análise de variância e teste de médias de Tukey (p<0,05). A sobremesa “A” foi considerada a melhor em termos sensoriais, principalmente quanto à intenção de compra, uma vez que 47% dos consumidores afirmaram que “certamente ou provavelmente comprariam” o produto. Sendo assim, ela foi selecionada para prosseguir o estudo...
The probiotic foods represent a very important class for the maintenance of health state. At the market, these products are predominantly yogurts and fermented milks. There is a demand for non-dairy probiotic foods to increase the vegetarian options and attend the individuals with lactose intolerance. In this context, soy based food appears as an ideal substitute because its nutritional and functional qualities. The present study aimed the development of a potentially probiotic dessert added with tofu and aqueous extract of soy fermented with Enterococcus faecium CRL 183. Three formulations were produced with different proportions of tofu and fermented soy product: A (50% / 50%), B (70% / 30%) and C (80% / 20 %). All the desserts contained the same percentages of NaHCO3, soy cream, strawberry pulp, flavor milk powder, natural colouring agent, carrageenan gum, and sugar. Sensory tests for acceptance and purchase intent were performed to choose the best formulation, which was studied by physico-chemical, microbiological and rheological analysis after 2, 14 and 28 days of storage (± 5 º C) and sensory analysis after 4, 14 and 28 days. The chemical composition and caloric value were also determined. Data were evaluated by analysis of variance and Tukey test (p <0,05). The dessert A was considered the best sensorially, especially regarding the purchase intent, since that 47% of the panelists said they would certainly or probably buy this product”. Thus, it was chosen for further study. The composition of the formulation A had 72.2% of moisture, 4.4% of protein, 3.1% of fat, 0.6% of ash and 19.6% of carbohydrate, and the caloric value was 124 3 kcal / 100g. In this formulation, the strains of E. faecium CRL 183 and L. helveticus 416 remained viable throughout the experimental period, they exhibited... (Complete abstract click electronic access below)
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.
Full textBooks on the topic "Tofu"
Li, Mucun. Tofu! tofu! tofu!: Chinese style = [To fu]. Edited by Huang Shuhui. Monterey Park, CA: Wei-Chuan Pub., 1994.
Find full textTofu cookery. 2nd ed. Summertown, Tenn: Book Pub. Co., 2008.
Find full textTofu cookery. Summertown, Tenn: Book Pub. Co., 1991.
Find full textAsian tofu. New York: Ten Speed Press, 2012.
Find full textHagler, Louise. Tofu cookery. Summertown, Tenn: Book Pub. Co., 1991.
Find full textLe tofu. Montreal]: Stanke, 1986.
Find full textAbrams, Maribeth. Tofu 1-2-3. Hoboken, N.J: J. Wiley & Sons, 2005.
Find full textHousez, Brita. Tofu mania: 120 easy recipes for the dishes you love-- with the added benefits of tofu. New York: Marlowe & Co., 2000.
Find full textLeneman, Leah. The tofu cookbook. London: Thorsons, 1998.
Find full textThe tofu cookbook. London: Thorsons, 1992.
Find full textBook chapters on the topic "Tofu"
Tsai, S. J., T. L. Hong, and S. C. S. Tsou. "Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation." In Developments in Food Engineering, 1035–37. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_339.
Full textKover, T. R. "Flesh, Death, and Tofu." In Hunting Philosophy for Everyone, 171–83. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444327694.ch14.
Full textMouritsen, Ole G. "Soybeans: tofu, shōyu, and miso." In SUSHI Food for the eye, the body & the soul, 92–97. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0618-2_7.
Full textMouritsen, Ole G. "Sojabohnen: Tofu, Shõyu & Miso." In Sushi, 92–97. Heidelberg: Spektrum Akademischer Verlag, 2011. http://dx.doi.org/10.1007/978-3-8274-2670-3_7.
Full textFritz, Klaus-Peter, and Elisabeth Sailer. "Würstl, Tofu oder doch Ananas?" In Forschungsfeld Gastronomie, 19–55. Wiesbaden: Springer Fachmedien Wiesbaden, 2014. http://dx.doi.org/10.1007/978-3-658-05195-2_2.
Full textKe, Wangjing, and Ronald Ross Watson. "Tofu in Menopause Therapy and Prevention." In Nutrition and Diet in Menopause, 141–49. Totowa, NJ: Humana Press, 2013. http://dx.doi.org/10.1007/978-1-62703-373-2_11.
Full textTrauth, Erin. "“Friends don’t let friends eat tofu”." In The Routledge Handbook of Vegan Studies, 343–53. Abingdon, Oxon ; New York, NY : Routledge, 2021.: Routledge, 2021. http://dx.doi.org/10.4324/9781003020875-35.
Full textYesufu-Udechuku, Amina, Tri Budi W. Rahardjo, and Eef Hogervorst. "Soy, Tofu and Brain Function in the Elderly." In Handbook of Behavior, Food and Nutrition, 2783–815. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_176.
Full textJäger, Valentin. "Taifun-Tofu GmbH: Integriertes Managementsystem – Konzept, Sackgassen, Erfolge." In Praxisbuch Prozessmanagement, 259–93. München: Carl Hanser Verlag GmbH & Co. KG, 2018. http://dx.doi.org/10.3139/9783446452435.014.
Full textIshiguro, Takahiro, and Tomotada Ono. "Soybean Phytate Content and Its Influence on Tofu Texture." In ACS Symposium Series, 249–54. Washington, DC: American Chemical Society, 2010. http://dx.doi.org/10.1021/bk-2010-1059.ch016.
Full textConference papers on the topic "Tofu"
Wistort, Ryan, and Cynthia Breazeal. "TOFU." In the 8th International Conference. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1551788.1551862.
Full textAjima, Yuichiro, Yuzo Takagi, Tomohiro Inoue, Shinya Hiramoto, and Toshiyuki Shimizu. "The Tofu Interconnect." In 2011 IEEE 19th Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2011. http://dx.doi.org/10.1109/hoti.2011.21.
Full textWalfield, Neal H., and Werner Koch. "TOFU for OpenPGP." In the 9th European Workshop. New York, New York, USA: ACM Press, 2016. http://dx.doi.org/10.1145/2905760.2905761.
Full textAjima, Yuichiro, Takahiro Kawashima, Takayuki Okamoto, Naoyuki Shida, Kouichi Hirai, Toshiyuki Shimizu, Shinya Hiramoto, et al. "The Tofu Interconnect D." In 2018 IEEE International Conference on Cluster Computing (CLUSTER). IEEE, 2018. http://dx.doi.org/10.1109/cluster.2018.00090.
Full textAjima, Yuichiro, Tomohiro Inoue, Shinya Hiramoto, Shun Ando, Masahiro Maeda, Takahide Yoshikawa, Koji Hosoe, and Toshiyuki Shimizu. "The Tofu Interconnect 2." In 2014 IEEE 22nd Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2014. http://dx.doi.org/10.1109/hoti.2014.21.
Full textHandayani, Trustorini. "Analysis of Product Innovation of Cibuntu Tofu at Cibuntu Tofu Center Bandung." In Proceedings of the International Conference on Business, Economic, Social Science and Humanities (ICOBEST 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icobest-18.2018.113.
Full textIto, Teruaki. "Air Bubble Detection for Product Quality Inspection." In ASME 2011 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/detc2011-47630.
Full textZhang, Yating, Adam Jatowt, and Katsumi Tanaka. "Is Tofu the Cheese of Asia?" In the 26th International Conference. New York, New York, USA: ACM Press, 2017. http://dx.doi.org/10.1145/3041021.3055132.
Full textBudiman, Anatta W., Ari Diana Susanti, Faiz Mubarok, and Rita Indah Rahmawati. "Tofu liquid-waste photodegradation using g-C3N4." In THE 4TH INTERNATIONAL CONFERENCE ON INDUSTRIAL, MECHANICAL, ELECTRICAL, AND CHEMICAL ENGINEERING. Author(s), 2019. http://dx.doi.org/10.1063/1.5098257.
Full textHajar, Ibnu, Fadarina, Mustain Zamhari, and Selastia Yuliati. "Tofu Industrial Wastewater Treatment by Electrocoagulation Method." In 4th Forum in Research, Science, and Technology (FIRST-T1-T2-2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/ahe.k.210205.008.
Full textReports on the topic "Tofu"
Soha, Aria, Mickey Chiu, Eric Mannel, Sean Stoll, Don Lynch, Steve Boose, Dave Northacker, et al. PHENIX Fast TOF. Office of Scientific and Technical Information (OSTI), January 2014. http://dx.doi.org/10.2172/1296763.
Full textChiang, I.-Hung, Adam Rusek, and M. Sivertz. ToF Results From Run 06C. Office of Scientific and Technical Information (OSTI), September 2006. http://dx.doi.org/10.2172/1775545.
Full textPeters, Jane S., Mithra Moezzi, Susan Lutzenhiser, James Woods, Linda Dethman, and Rick Kunkle. PowerChoice Residential Customer Response to TOU Rates. Office of Scientific and Technical Information (OSTI), October 2009. http://dx.doi.org/10.2172/986914.
Full textSamaraweera, Himali, Sun Hee Moon, and Dong U. Ahn. Characterization of Phosvitin Phosphopeptides using MALDI-TOF Mass Spectrometry. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-1389.
Full textBrown, Jesse, Klaus H. Guber, and Dorothea Wiarda. Activation Study of Isotopically Enriched Samples During Neutron TOF Measurements. Office of Scientific and Technical Information (OSTI), August 2019. http://dx.doi.org/10.2172/1606961.
Full textLerche, R. Optimum detector distance for neutron TOF (time-of-flight) temperature measurements. Office of Scientific and Technical Information (OSTI), December 1989. http://dx.doi.org/10.2172/6996615.
Full textWinfrey, Leigh. Final Report on Support for the 2018 ANS Embedded Topical, Technology of Fusion Energy (TOFE 2018). Office of Scientific and Technical Information (OSTI), December 2020. http://dx.doi.org/10.2172/1735564.
Full textTrain, K., and G. Mehrez. Optional time-of-use prices for electricity: Analysis of PG E's experimental TOU rates. Office of Scientific and Technical Information (OSTI), July 1992. http://dx.doi.org/10.2172/7146032.
Full textRamdas, Ashwin, Kevin McCabe, Paritosh Das, and Benjamin O. Sigrin. California Time-of-Use (TOU) Transition: Effects on Distributed Wind and Solar Economic Potential. Office of Scientific and Technical Information (OSTI), April 2019. http://dx.doi.org/10.2172/1508511.
Full textDagata, John A. TOF/MPI/MS (Time of Flight/Multiphoton/Mass Spectrometry) Investigation of Laser-Assisted Organometallic Deposition. Fort Belvoir, VA: Defense Technical Information Center, November 1988. http://dx.doi.org/10.21236/ada201953.
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