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Gotowa bibliografia na temat „Tofu”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 3 marca 2023

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Artykuły w czasopismach na temat "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.

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Tofu industries produce waste water containing high organic contents and suspendid solid which is harmful if directly discharged to the environment. This waste can lead to disruption of water quality and lowering the environmental carrying capacity of waters around the tofu industries. Besides, the tofu waste water still contains high nitrogen contents which can be used for microalgae growth. This study was aimed to reduce the pollution load (chemical oxygen demand-COD) of tofue wastewater by using ozone treatments and to utilize nutrients in treated tofu waste water as medium growth of microalgae. The result showed that the reduction of COD by implementation of ozone treatment followed first order kinetic. Under variation of waste concentrations between 10-40%, the degradation rate constant was in the range of 0.00237-0.0149 min-1. The microalgae was able to grow in the tofue waste medium by the growth rate constants of 0.15-0.29 day-1. This study concluded that tofu waste was highly potent for microalgae growth.

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Russell, Geoff. "Tofu or not tofu". New Scientist 194, nr 2605 (maj 2007): 27. http://dx.doi.org/10.1016/s0262-4079(07)61302-5.

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Murwanto, Bambang. "Efektivitas Jenis Koagulan Poly Aluminium Chloride Menurut Variansi Dosis dan Waktu Pengadukan terhadap Penurunan Parameter Limbah Cair Industri Tahu". Jurnal Kesehatan 9, nr 1 (25.05.2018): 143. http://dx.doi.org/10.26630/jk.v9i1.771.

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Tofus industry is a business built in the framework of the development of activities in the field of food that has a positive and negative impact on the environment. The negative impact of the tofus industry in the form of waste disposal that causes pollution problems that damage the environment Pollution environment. The result of solid waste (tofus waste) and liquids waste. Most of the liquid wastes produced by the tofu manufacture industry are viscous liquids that are separated from the clump of tofu called whey. Objective: To determine the effect of Coagulant PAC (Polyaluminium Chloride) with dose of 75 mg / l, 150 mg / l, 225 mg / l, 300 mg / l and slow stirring time 10 minutes, 15 minutes, 20 minutes and 25 minutes in BOD parameters , COD and TSS liquid waste tofu. This type of research is a real experiment with a Pretest-Postest Research with A Control Group Design. this study can be performed using PAC as a coagulant with a dose and slow stirring time which is effective in lowering BOD, COD and TSS levels in tofus wastewater. The research was conducted at Integrated Laboratory of Poltekkes Tanjungkarang and samples were taken were tofus waste in Kelurahan Gunung Sulah Bandarlampung. The population in this study is the tofus waste generated from the tofu industry in Kelurahan Gunung Sulah. Samples taken in this study are liquid waste generated from the tofu industry in Kelurahan Gunung Sulah Bandar Lampung, taken early morning around 09.00 WIB. The results of this study contain an effective compound of administration of Polyalumunium Chloride (PAC), for all parameters of industrial waste know BOD, COD, and TSS, in accordance with Regulation of Minister of Environment No. 5 years 2014 is 765 mg / l, with a stirring time of 25 minutes.

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Ciabotti, Sueli, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino i 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, nr 5 (październik 2006): 920–29. http://dx.doi.org/10.1590/s1413-70542006000500015.

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Com este trabalho, objetivou-se avaliar a composição química e aspectos bioquímicos de soja comum, comum branqueada e livre de lipoxigenases e o efeito do processamento dos seus respectivos extratos de soja e tofus. A composição centesimal das cultivares de soja comum e livre de lipoxigenase não se diferenciaram (p>0,05). Alterações na composição centesimal e de minerais dos extratos de soja e dos tofus foram atribuídas ao tratamento térmico (98 ºC/5 minutos) a que foi submetido o grão de soja comum e à etapa de maceração dos grãos, ficando evidente que algumas substâncias hidrossolúveis, foram migradas para a água de maceração dos grãos; o branqueamento na soja comum no início do processamento reduziu o teor de alguns minerais do extrato de soja (leite de soja), bem como no tofu. Ficou evidente as perdas de isoflavonas com o processamento na obtenção do tofu, na ordem de 38% no de SC, 31% no de SCB e 56% no de SLL. O processamento térmico utilizado para obtenção dos tofus foi suficiente para eliminar a atividade dos inibidores de tripsina em 79% do tofu de soja comum, 81% no tofu de soja branqueada e 82% nos tofus de soja livre de lipoxigenase.

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Yakubu, Ndatsu, Ganiyu Oboh i Amuzat Aliyu Olalekan. "Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats". Biotechnology Research International 2013 (28.02.2013): 1–7. http://dx.doi.org/10.1155/2013/230142.

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The antioxidant and hepatoprotective properties of tofu using acetaminophen to induce liver damage in albino rats were evaluated. Tofus were prepared using calcium chloride, alum, and steep water as coagulants. The polyphenols of tofu were extracted and their antioxidant properties were determined. The weight gain and feed intake of the rats were measured. The analysis of serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH) activities and the concentrations of albumin, total protein, cholesterol, and bilirubin were analyzed. The result reveals that the antioxidant property of both soluble and bound polyphenolic extracts was significantly higher in all tofus, but the steep water coagulated tofu was recorded higher. Rats fed with various tofus and acetaminophen had their serum ALP, ALT, AST, and LDH activities; total cholesterol; and bilirubin levels significantly (P<0.05) reduced, and total protein and albumin concentrations increased when compared with basal diet and acetaminophen administered group. Therefore, all tofus curdled with various coagulants could be used to prevent liver damage caused by oxidative stress.

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Astuti, Wida, Danang Lenono i Faizah Faizah. "Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation". IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) 6, nr 2 (31.10.2016): 211. http://dx.doi.org/10.22146/ijeis.15330.

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During this time to identify pure and formalin tofu based on color and aroma involving human taster. But this tofu tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of tofu is determined by volatile compounds such as heksanal, ethanol, and 1-hexanol, while aroma of formalin tofu is determined by volatile compounds such as OH, CO, and hydrocarbon. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be known characteristics and qualitative analysis of the samples. Stimulus aroma is transformed by electronic nose into fingerprint data then it is used by feature extraction process using the differential method. The results of feature extraction is used to process the back propagation neural network training to obtain optimal parameters. The parameters have been optimized is then tested on a random tofus. Based on test results, ANN-BP can identify samples with 100% accuracy rate so that the identification of a pure tofu and tofu formalin with electronic nose using back propagation neural network analysis has been successfully carried out.

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Ping, Chin Woon. "Stuffed Tofu". Amerasia Journal 32, nr 3 (styczeń 2006): 115–22. http://dx.doi.org/10.17953/amer.32.3.u4n6561416225016.

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&NA;. "Tofu triumph". Inpharma Weekly &NA;, nr 999 (sierpień 1995): 15. http://dx.doi.org/10.2165/00128413-199509990-00032.

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Adril, Elvis, Asmed Asmed, Fardinal Fardinal i Yulia Sasmita Angraini. "Perancangan Mesin Press Tahu Sistem Pnuematik Dengan Kapasitas 50 Kg". Jurnal Teknik Mesin 14, nr 2 (31.12.2021): 130–33. http://dx.doi.org/10.30630/jtm.14.2.659.

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This pneumatic system tofu press machine is a press machine that is used to compress tofu starch with a capacity of 50 kg to make tofu that is ready to be marketed. The pneumatic system tofu press machine is made to make it easier to press tofu. Previously, tofu was pressed manually, namely by using a stone as a tofu press which resulted in the length of the tofu compaction process. Pressing with stones can also cause work accidents. This tofu press machine uses pneumatics as a punch driver which will press the tofu. The way this tofu machine works is by pressing the on button on the machine then the punch will move down towards the tofu essence and press the tofu. Punch paused for a moment to make sure the tofu blended in perfectly. Then press the off button on the machine to return the punch to its original position. This pneumatic system tofu press machine can reduce work accidents, lighten work, shorten processing time and is also more hygienic because it uses air as a punch driver.

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Junitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia". Science Education and Application Journal 3, nr 2 (28.09.2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.

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Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results extraction method was carried out on tofu samples using n-pentane as solvent then analyzed using GC-MS. Flavour compounds of all three types of tofu included into the ester group, alkenes and aldehydes. Organoleptic tests show that the panelists prefered. Tofu from Sumedang for test of colour appearance (82%), for the test texture panelists like Tofu from Garut (83%), for test of elasticity panelists prefered Tofu from Garut Lembang (75%), for taste test panelists prefered Tofu from Lembang (88%), panelists prefered Tofu from Lembang for flavour test (82%).

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Rozprawy doktorskie na temat "Tofu"

Daniels, Juliano. "Desenvolvimento e caracterização de tofu defumado". Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1105.

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Produtos derivados da soja, como o tofu, são tipicamente orientais, mas apesar de suas propriedades funcionais e nutricionais, esses alimentos são pouco consumidos na dieta do brasileiro, devido ao sabor e odor característicos. Uma possibilidade para alterar esses atributos do tofu é a aplicação da defumação, que antigamente era usada somente como método de conservação, mas hoje é utilizada visando modificar as características sensoriais. Sendo assim, o objetivo deste trabalho foi elaborar e caracterizar tofus defumados. Os grãos de soja foram branqueados, macerados, triturados e centrifugados, para obtenção dos extratos de soja, que foram coagulados e prensados, obtendo-se os tofus padrões, após foram defumados a 42ºC, para obtenção dos tofus defumados. Nos testes preliminares foram determinados a quantidade de água absorvida na maceração dos grãos, rendimento e composição proximal dos extratos de soja. Os tofus foram avaliados quanto ao rendimento, composição proximal, cor e aceitação sensorial. Ao elaborar tofus com soja BRS 232 e BRS 284 e coagulantes CaSO4 e MgCl2 foi observado que as variedades de soja e os coagulantes não apresentaram influência em todos os parâmetros avaliados, somente o tempo de coagulação foi maior quando não homogeneizada a mistura ao utilizar o CaSO4. Houve diferença nos teores de umidade, cinzas e proteínas nos extratos das duas variedades de soja utilizadas. Nesses tofus defumados o processo de defumação ocasionou redução no teor de umidade, em média de 5,5% e escurecimento desses produtos, diminuiu a luminosidade e aumentou os valores de a* e de b*, quando comparados com os tofus padrões. No experimento 1 foi utilizado soja BRS 284 e coagulante sulfato de cálcio, onde foi verificado que durante a maceração os grãos absorveram 1,2 mL/g de água e o rendimento do extrato foi elevado, 79,92%, enquanto que o do tofu foi baixo, devido à etapa de prensagem. A composição proximal dos tofus padrão e defumado não apresentou diferença estatística. Ao avaliar a cor dos tofus padrão e defumado, foi observado que houve diferença estatística em todos os parâmetros (L*, a*, b*), como consequência do efeito da defumação. A aplicação da fumaça no tofu ocasionou melhor aceitação dos atributos aroma, textura, sabor e aceitação global e também maior intenção de compra pelos julgadores. Sendo que a textura do tofu defumado foi o atributo com a maior aceitação pelos avaliadores. No experimento 2 foi utilizado soja BRS 232 e coagulante sulfato de cálcio, onde foram determinados a composição proximal e o perfil de isoflavonas dos grãos de soja e os tofus foram avaliados quanto à composição proximal, perfil de isoflavonas, cor, textura e aceitação sensorial. Nos grãos de soja o componente sólido majoritário é de origem proteica e foram quantificadas seis formas de isoflavonas, mas as formas glicitinas e acetil-β-glicosídeos não foram detectadas e as agliconas estavam presentes em teor muito reduzido. Os tofus padrão e defumado apresentaram diferença nos teores de umidade e de lipídios. O valor total de isoflavonas dos tofus diminuiu em relação aos grãos, mas houve um acréscimo de aproximadamente três vezes no teor das agliconas. A defumação modificou a cor dos tofus nos parâmetros a* e b* e também na luminosidade, representando escurecimento do produto defumado. A análise do perfil de textura dos tofus padrão e defumado não apresentou diferença estatística e pelos valores obtidos esses alimentos são coesos, elásticos e com dureza aceitável para o mercado brasileiro. Na análise sensorial realizada por todos os julgadores, a aceitação dos atributos cor, aroma, textura, sabor e aceitação global dos tofus não apresentou diferença significativa, sendo que as médias das notas ficaram próximas da indiferença na escala utilizada.
Soy 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.

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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.

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Este estudo teve como objetivos avaliar a qualidade microbiológica de duas marcas de queijo tofu comercializadas em supermercado da cidade de Porto Alegre/RS. O queijo de soja foi primeiramente coletado e estocado refrigerado até chegar ao local de análise. Foram realizadas contagens de bactérias mesófilas, contagens e determinação de Staphylococcus coagulase positivo e negativo, contagens de coliformes a 35ºC e a 45ºC e confirmação de Escherichia coli, pesquisa de Bacillus cereus, de Salmonella sp. e de Listeria sp. Foi realizada a coleta de duas diferentes marcas, sendo um lote por mês, durante seis meses e foram analisadas cinco amostras de cada lote. Todas as amostras, de ambas as marcas, apresentaram unidades formadoras de colônia de mesófilos aeróbios acima de 4,3x105. Metade das amostras da marca A e 100% das amostras da marca B apresentaram a presença de coliformes a 45ºC e acima dos limites preconizados pela legislação e a presença de E. coli foi confirmada nestas amostras. Também foi verificado que 83% dos queijos tofu de ambas as marcas possuíam contagens de unidades formadoras de colônia para Staphylococcus coagulase positivo acima do que a legislação preconiza (RDC 12 de 2001 da Anvisa). Em nenhuma das análises realizadas foi detectada a presença de Salmonella sp., B. cereus e Listeria sp. Estes resultados mostram que os queijos analisados estão sendo comercializados com composição inapropriada de microrganismos que são potencialmente debilitantes e causadores de infecções e ou intoxicações alimentares.
The 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.

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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.

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Soybeans 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.

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Blazek, 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.

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Doctor of Philosophy(PhD)
Soybeans 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.

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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/.

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This thesis deals with the issue of the everyday represented in the films of Japanese film director Ozu Yasujiro (1903-1963) from a socio-historical perspective. Recognised as one of the masters of Japanese cinema, Ozu is well-known for his depiction of the everyday life of Japanese people consistently throughout his long career. Ozu’s cinema, however, has been mainly studied from a formal point of view that pays attention to his particular cinematic styles. This thesis aims to revise this tendency by adopting the socio-historical methodology that actively draws upon the knowledge of modern Japanese history, and combining it with the analyses of Ozu’s films. Following a chronological order of the prewar, war and the postwar in Japanese history as well as in Ozu’s career, this thesis is structured to investigate two main issues – the modern and the postwar – at both textual and contextual levels. My discussion thus includes historical backgrounds of how these two issues defined Japanese society, their influences on Japanese film industry (especially with regard to Shochiku, where Ozu worked), and their interaction with Ozu’s films as appearing in the form of everyday lives of different kinds of subjects. The result suggests a much more multifaceted shape of Ozu’s oeuvre. Each of the different subjects I analyse exhibits contrasting aspects of the everyday in terms of both spatiality and temporality, which are closely related to the changing history of modern Japan. I also argue that Ozu consistently provided his representation of the everyday a critical dimension of Japanese modernity, which I conceptualise with the notion of ‘deviation’. This thesis thus concludes that Ozu, as a filmmaker of everyday life, was always conscious of his contemporary society, and in this sense, the everyday in his films is more dynamic than empty.

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Brown, 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.

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Thesis (M.S.) University of Missouri-Columbia, 2006.
The 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.

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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.

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Orientador: Helena Teixeira Godoy
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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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

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Khuu, Ellin, i 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.

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Today‟s globalization enables people to move across borders for various reasons. When people move there are consequences they need to face; local customs that need to be taken into consideration. As individuals undergo the process of adapting to a new culture, acculturation occurs. The purpose of this study is to investigate the relationship between the degree of acculturation and preference for American food. The study is applied on East Asian students residing in Texas, USA. Length of residence in the U.S. and sex are two demographic factors that are used to measure the influence on the degree of acculturation. The results show that these two factors are not statistically significant to explain the degree of acculturation. However, it was observed that there is a tendency that a longer length of residence indicates a higher degree of acculturation. The results also show that marginalization and integration are the two most frequent degrees of acculturation. Finally, even though there is a slight relationship between the degree of acculturation and preference for American food, it was not statistically significant. This thesis fills the gap of limited research of acculturation among East Asians and contributes to the theoretical explanation of how the degree of acculturation affects food consumption. It also helps businesses and market practitioners to better understand the East Asians as a target group.

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Kuba, 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.

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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)

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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.

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TOFu (Time-Of-Flight upgrade) is a fully digital data acquisition system based on 1 GSPS, 12 bit digitisers for the TOFOR (Time-Of-Flight spectrometer Optimised for Rate) fusion neutron spectrometer at JET. The system has been assessed, developed and subsequently tested during experimental campaigns at JET. A detailed presentation is provided, describing the electronics setup, as well as solutions to challenges related to time-alignment and synchronisation of the signal lines and digitisers. The system enables kinematic discrimination of spectral background, based on associated time and energy measurements. This technique has been tested with synthetic data, evaluated, and compared to experimental results. The kinematic background discrimination method is shown to provide improvements in signal-to-background ratio of up to 500 % in certain spectral regions. TOFOR is optimised for spectrometry of deuterium-deuterium fusion neutron emission at JET. The primary purpose of TOFu is to enable TOFOR to retain these spectrometric capabilities in the presence of a strong background of high-energy deuterium-tritium fusion emission neutrons, in a forthcoming deuterium-tritium fusion plasma campaign at JET. However, the improvement in signal-to-background ratio also allows for detailed studies of low-intensity spectral components, such as the contribution due to neutrons scattering off the internal wall of the JET tokamak before impinging on the TOFOR sight line. Satisfying experimental results pertaining to this aspect of spectral analysis with TOFu data are shown. Finally, a conceptual backscattering time-of-flight spectrometer, based on deuterated scintillator detectors is presented. The backscattering time-of-flight technique is shown to be able to provide high-resolution spectrometric capabilities of deuterium-tritium fusion plasma neutron emission. Studies with synthetic data are used to demonstrate these capabilities and the effects of the developed background discrimination techniques on deuterium-tritium fusion neutron spectra obtained with the instrument.

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Książki na temat "Tofu"

Li, Mucun. Tofu! tofu! tofu!: Chinese style = [To fu]. Redaktor Huang Shuhui. Monterey Park, CA: Wei-Chuan Pub., 1994.

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Tofu cookery. Wyd. 2. Summertown, Tenn: Book Pub. Co., 2008.

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Tofu cookery. Summertown, Tenn: Book Pub. Co., 1991.

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Asian tofu. New York: Ten Speed Press, 2012.

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Hagler, Louise. Tofu cookery. Summertown, Tenn: Book Pub. Co., 1991.

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Le tofu. Montreal]: Stanke, 1986.

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Abrams, Maribeth. Tofu 1-2-3. Hoboken, N.J: J. Wiley & Sons, 2005.

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Housez, Brita. Tofu mania: 120 easy recipes for the dishes you love-- with the added benefits of tofu. New York: Marlowe & Co., 2000.

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Leneman, Leah. The tofu cookbook. London: Thorsons, 1998.

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The tofu cookbook. London: Thorsons, 1992.

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Części książek na temat "Tofu"

Tsai, S. J., T. L. Hong i S. C. S. Tsou. "Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation". W Developments in Food Engineering, 1035–37. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_339.

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Kover, T. R. "Flesh, Death, and Tofu". W Hunting Philosophy for Everyone, 171–83. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444327694.ch14.

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Mouritsen, Ole G. "Soybeans: tofu, shōyu, and miso". W 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.

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Mouritsen, Ole G. "Sojabohnen: Tofu, Shõyu & Miso". W Sushi, 92–97. Heidelberg: Spektrum Akademischer Verlag, 2011. http://dx.doi.org/10.1007/978-3-8274-2670-3_7.

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Fritz, Klaus-Peter, i Elisabeth Sailer. "Würstl, Tofu oder doch Ananas?" W Forschungsfeld Gastronomie, 19–55. Wiesbaden: Springer Fachmedien Wiesbaden, 2014. http://dx.doi.org/10.1007/978-3-658-05195-2_2.

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Ke, Wangjing, i Ronald Ross Watson. "Tofu in Menopause Therapy and Prevention". W Nutrition and Diet in Menopause, 141–49. Totowa, NJ: Humana Press, 2013. http://dx.doi.org/10.1007/978-1-62703-373-2_11.

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Trauth, Erin. "“Friends don’t let friends eat tofu”". W 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.

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Yesufu-Udechuku, Amina, Tri Budi W. Rahardjo i Eef Hogervorst. "Soy, Tofu and Brain Function in the Elderly". W 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.

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Jäger, Valentin. "Taifun-Tofu GmbH: Integriertes Managementsystem – Konzept, Sackgassen, Erfolge". W Praxisbuch Prozessmanagement, 259–93. München: Carl Hanser Verlag GmbH & Co. KG, 2018. http://dx.doi.org/10.3139/9783446452435.014.

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Ishiguro, Takahiro, i Tomotada Ono. "Soybean Phytate Content and Its Influence on Tofu Texture". W ACS Symposium Series, 249–54. Washington, DC: American Chemical Society, 2010. http://dx.doi.org/10.1021/bk-2010-1059.ch016.

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Streszczenia konferencji na temat "Tofu"

Wistort, Ryan, i Cynthia Breazeal. "TOFU". W the 8th International Conference. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1551788.1551862.

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Ajima, Yuichiro, Yuzo Takagi, Tomohiro Inoue, Shinya Hiramoto i Toshiyuki Shimizu. "The Tofu Interconnect". W 2011 IEEE 19th Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2011. http://dx.doi.org/10.1109/hoti.2011.21.

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Walfield, Neal H., i Werner Koch. "TOFU for OpenPGP". W the 9th European Workshop. New York, New York, USA: ACM Press, 2016. http://dx.doi.org/10.1145/2905760.2905761.

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Ajima, Yuichiro, Takahiro Kawashima, Takayuki Okamoto, Naoyuki Shida, Kouichi Hirai, Toshiyuki Shimizu, Shinya Hiramoto i in. "The Tofu Interconnect D". W 2018 IEEE International Conference on Cluster Computing (CLUSTER). IEEE, 2018. http://dx.doi.org/10.1109/cluster.2018.00090.

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Ajima, Yuichiro, Tomohiro Inoue, Shinya Hiramoto, Shun Ando, Masahiro Maeda, Takahide Yoshikawa, Koji Hosoe i Toshiyuki Shimizu. "The Tofu Interconnect 2". W 2014 IEEE 22nd Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2014. http://dx.doi.org/10.1109/hoti.2014.21.

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Handayani, Trustorini. "Analysis of Product Innovation of Cibuntu Tofu at Cibuntu Tofu Center Bandung". W 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.

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Ito, Teruaki. "Air Bubble Detection for Product Quality Inspection". W ASME 2011 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/detc2011-47630.

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Product quality is one of the critical issues to be competitive in the global market place. Especially, food production companies are strongly required to control high product quality in their production lines. The contaminations such as metallic, or plastic, organic materials are harmful to human body and should be eliminate as much as possible. Therefore, machine inspections, such as X-ray or fluorescence spectrum methods work effectively to eliminate these contamination substances. However, the final inspections are taken care of by human inspectors to make sure the product quality kept in the required specifications. Contaminations are not perfectly eliminated by machine inspections and human inspections could cover some of them. That is not the only reason why the human inspector takes care of. Even though there is no contamination in the products, appearance of products may decrease the quality of the products. For example, even though air bubble has nothing to do with the taste of Tofu, customers do not purchase such Tofu which contains many air bubbles, whereas they would buy Tofu with some air bubble. Therefore, human inspectors review the Tofu package to check the defective products because of the air bubble, which is hard to be processed by machine inspection. This study proposes image processing-based air bubble detection method on Tofu packages to inspect the product quality without image sensor devices. Based on the results of air bubble detection on the Tofu package, the evaluation will be made on each package. The study applied an evaluation criterion based on the experiments. However, the results are not always identical to those by human inspection because of the disagreement of threshold value in evaluation. This paper presents the image-processing air bubble detection method to determine the quality of Tofu products and discusses the feasibility of this method in comparison with the human inspection results.

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Zhang, Yating, Adam Jatowt i Katsumi Tanaka. "Is Tofu the Cheese of Asia?" W the 26th International Conference. New York, New York, USA: ACM Press, 2017. http://dx.doi.org/10.1145/3041021.3055132.

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Budiman, Anatta W., Ari Diana Susanti, Faiz Mubarok i Rita Indah Rahmawati. "Tofu liquid-waste photodegradation using g-C3N4". W THE 4TH INTERNATIONAL CONFERENCE ON INDUSTRIAL, MECHANICAL, ELECTRICAL, AND CHEMICAL ENGINEERING. Author(s), 2019. http://dx.doi.org/10.1063/1.5098257.

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Hajar, Ibnu, Fadarina, Mustain Zamhari i Selastia Yuliati. "Tofu Industrial Wastewater Treatment by Electrocoagulation Method". W 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.

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Raporty organizacyjne na temat "Tofu"

Soha, Aria, Mickey Chiu, Eric Mannel, Sean Stoll, Don Lynch, Steve Boose, Dave Northacker i in. PHENIX Fast TOF. Office of Scientific and Technical Information (OSTI), styczeń 2014. http://dx.doi.org/10.2172/1296763.

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Chiang, I.-Hung, Adam Rusek i M. Sivertz. ToF Results From Run 06C. Office of Scientific and Technical Information (OSTI), wrzesień 2006. http://dx.doi.org/10.2172/1775545.

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Peters, Jane S., Mithra Moezzi, Susan Lutzenhiser, James Woods, Linda Dethman i Rick Kunkle. PowerChoice Residential Customer Response to TOU Rates. Office of Scientific and Technical Information (OSTI), październik 2009. http://dx.doi.org/10.2172/986914.

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Samaraweera, Himali, Sun Hee Moon i Dong U. Ahn. Characterization of Phosvitin Phosphopeptides using MALDI-TOF Mass Spectrometry. Ames (Iowa): Iowa State University, styczeń 2016. http://dx.doi.org/10.31274/ans_air-180814-1389.

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Brown, Jesse, Klaus H. Guber i Dorothea Wiarda. Activation Study of Isotopically Enriched Samples During Neutron TOF Measurements. Office of Scientific and Technical Information (OSTI), sierpień 2019. http://dx.doi.org/10.2172/1606961.

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Lerche, R. Optimum detector distance for neutron TOF (time-of-flight) temperature measurements. Office of Scientific and Technical Information (OSTI), grudzień 1989. http://dx.doi.org/10.2172/6996615.

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Winfrey, Leigh. Final Report on Support for the 2018 ANS Embedded Topical, Technology of Fusion Energy (TOFE 2018). Office of Scientific and Technical Information (OSTI), grudzień 2020. http://dx.doi.org/10.2172/1735564.

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Train, K., i G. Mehrez. Optional time-of-use prices for electricity: Analysis of PG E's experimental TOU rates. Office of Scientific and Technical Information (OSTI), lipiec 1992. http://dx.doi.org/10.2172/7146032.

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Ramdas, Ashwin, Kevin McCabe, Paritosh Das i Benjamin O. Sigrin. California Time-of-Use (TOU) Transition: Effects on Distributed Wind and Solar Economic Potential. Office of Scientific and Technical Information (OSTI), kwiecień 2019. http://dx.doi.org/10.2172/1508511.

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Dagata, John A. TOF/MPI/MS (Time of Flight/Multiphoton/Mass Spectrometry) Investigation of Laser-Assisted Organometallic Deposition. Fort Belvoir, VA: Defense Technical Information Center, listopad 1988. http://dx.doi.org/10.21236/ada201953.

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