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Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Tao Wu, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, Yingyi Lin
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-02-01
Schriftenreihe:Foods
Schlagworte:
leisure dried tofu
marinade
marinating process
quality characteristics
bacterial community
Online-Zugang:https://www.mdpi.com/2304-8158/12/4/841
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