Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods

2019 ◽  
Vol 125 ◽  
pp. 108548 ◽  
Author(s):  
Wenmeng He ◽  
Hau Yin Chung
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Fermented Soybean ◽  
Soybean Curd ◽  
Multivariate Relationships

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

2019 ◽  
Vol 84 (1) ◽  
pp. 154-164 ◽  
Author(s):  
Ping Liu ◽  
Qin Xiang ◽  
Liu Gao ◽  
Xuemei Wang ◽  
Jiayi Li ◽  
...  
Keyword(s):  
Fermented Soybean ◽  
Soybean Curd

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

2011 ◽  
Vol 76 (3) ◽  
pp. C368-C379 ◽  
Author(s):  
Ye-Jin Jo ◽  
In Hee Cho ◽  
Chi Kwang Song ◽  
Hye Won Shin ◽  
Young-Suk Kim
Keyword(s):  
Volatile Compounds ◽  
Fermented Soybean ◽  
Soybean Paste

scholarly journals Bioactivity of the crude polysaccharides from fermented soybean curd residue by Flammulina velutipes

2012 ◽  
Vol 89 (4) ◽  
pp. 1268-1276 ◽  
Author(s):  
Min Shi ◽  
Yingnan Yang ◽  
Di Guan ◽  
Ying Zhang ◽  
Zhenya Zhang
Keyword(s):  
Flammulina Velutipes ◽  
Fermented Soybean ◽  
Soybean Curd ◽  
Soybean Curd Residue
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