https://scholars.lib.ntu.edu.tw/handle/123456789/414042
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Moy Y.-S. | en_US |
dc.contributor.author | Lu T.-J. | en_US |
dc.contributor.author | Chou C.-C. | en_US |
dc.creator | Chou C.-C.;Lu T.-J.;Moy Y.-S. | - |
dc.date.accessioned | 2019-07-16T08:48:53Z | - |
dc.date.available | 2019-07-16T08:48:53Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 13891723 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/414042 | - |
dc.description.abstract | In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37¢XC for 16. days (16-day sufu). Sufu was further held at room temperature for another 30. days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. ? 2011 The Society for Biotechnology, Japan. | - |
dc.language | English | - |
dc.relation.ispartof | Journal of Bioscience and Bioengineering | - |
dc.subject | Alcohols | - |
dc.subject | Aldehydes | - |
dc.subject | Esters | - |
dc.subject | Ripening process | - |
dc.subject | Sufu | - |
dc.subject | Volatiles | - |
dc.title | Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.jbiosc.2011.09.021 | - |
dc.identifier.scopus | 2-s2.0-84856771076 | - |
dc.identifier.url | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84856771076&doi=10.1016%2fj.jbiosc.2011.09.021&partnerID=40&md5=790b406766912444c150f349d5d72e83 | - |
dc.relation.pages | 196-201 | - |
dc.relation.journalvolume | 113 | - |
dc.relation.journalissue | 2 | - |
item.fulltext | no fulltext | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-3956-8272 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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