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J-GLOBAL ID：200902252601118999   Reference number：03A0622363

Seed Protein Content and Consistency of Tofu Prepared with Different Magnesium Chloride Concentrations in Six Japanese Soybean Varieties

日本産ダイズ6品種の種子タンパク質含量と異なる濃度の塩化マグネシウムで調整した豆腐の堅さとの相関関係

Author (6)： TODA K (National Inst. Crop Sci., Ibaraki, JPN) ,  ONO T (Iwate Univ., Iwate, JPN) ,  KITAMURA K (National Inst. Crop Sci., Ibaraki, JPN) ,  HAJIKA M (National Inst. Crop Sci., Ibaraki, JPN) ,  TAKAHASHI K (National Inst. Crop Sci., Ibaraki, JPN) ,  NAKAMURA Y (National Inst. Crop Sci., Ibaraki, JPN)
Material： Breeding Science  (Breed Sci)
Volume： 53  Issue： 3  Page： 217-223  Publication year： Sep. 2003 
JST Material Number： Y0311B  ISSN： 1344-7610  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food quality  (FJ01040F)

Reference (32)：

• Asano, M., K. Okubo, M. Igarashi and F. Yamauchi (1987) Effects of removing seed coat and hypocotyl and squeezing without heating on the quality of tofu. Nippon Shokuhin Kogyo Gakkaishi 34: 298-304 (in Japanese with English summary).
• Asano, M., K. Okubo and F. Yamauchi (1989) Effect of squeezing temperature on quality of soymilk. Nippon Shokuhin Kogyo Gakkaishi 36: 318-324 (in Japanese with English summary).
• Beddows, C.G. and J. Wong (1987a) Optimization of yield and properties of silken tofu from soybeans. I. The water: bean ratio. Int. J. Food Sci. Technol. 22: 15-21.
• Beddows, C.G. and J. Wong (1987b) Optimization of yield and properties of silken tofu from soybeans. II. Heat processing. Int. J. Food Sci. Technol. 22: 23-27.
• Beddows, C.G. and J. Wong (1987c) Optimization of yield and properties of silken tofu from soybeans. III. Coagulant concentration, mixing and filtration pressure. Int. J. Food Sci. Technol. 22: 29-34.

Terms in the title (9)： 日本 ,  ダイズ ,  品種 ,  種子 ,  タンパク質含量 ,  塩化マグネシウム ,  豆腐 ,  堅さ ,  相関関係