References
- AOAC 1982. Calculated protein efficiency ratio(C-PER and DC-PER), Official first action. J AOAC 65, 496-501
- AOAC. 1990. Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington DC, 795, 1024
- Felker DJ and Waines WB. 1987. Colorimetric screening assay for cyctine in legume seed meals. Analytical Biochem 87, 641-647
- Hugli TE and Moore SJ. 1972. Determinatrion of tryptophan content of protein by ion exchange chromatograph of alkaline hydrolyzates. J Biol Chem 247, 2828-2830
- Jewell DK, Kendrick JG and Satterlee LD. 1980. The DC-PER assay: A method for predicting protein quality solely from amino acid compositional data. Nutr Reports Int 21, 25-30
- Jung GT, Ju IO, Choi JS and Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice Schizandra chinensis Ruprecht (omija) and Prunus mume (maesil). Korean J Food Sci Technol 32, 1087-1092
- Kang, NS, Kim JH and Kim JK. 2007. Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean J Food Preserve 14, 47-53
- Kim KT, Im JS and Kim SS. 1996. A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28, 965-969
- Kim DH, Lim MS and Kim YO. 1996. Effect of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25, 249-25
- Kweon MN, Ryu HS and Moon JH. 1993. Nutritional evaluation of tofu containing dried soymilk residue (DSR) 1. Evaluation of protein quality. J Korean Soc Food Nutr 22, 255-261
- Lee NS. 2007. Herald Economics. Available from http://www.com/SITE/date/htmldir/2007/10/25/0156.asp
- National Fisheries Research & Development Institute. 2009. Ingredient Table. Available from http://portalnfrdi. re.kr/bbs/id=ingredmark. Accessed January 2
- National Fisheries Research & Development Agency. 1995. Proximate Composition, Mineral and Vitamin Content of Marine Products. In: Chemical Composition of Marine Products in Korea (Supplemented), National Fisheries Research and Development Agency, Busan, Korea., 74
- Park YJ, Nam YL, Jeon BR, Oh NS and In MJ. 2003. Effects of garlic addition on quality and storage characteristics of soybean curd (Tofu). J Korean Soc Agric Chem Biotechnol 46, 329-332
- Park BH and Jeon ER. 2008. Quality characteristics of soybean curd prepared with the addition of yellow paprica juice. Korean J Cookery Sci 24, 439-444
- Rhinehart O. 1975. A nutritional characterization of the distiller's grain protein concentrate. MS thesis, University of Nebraska-Lincoln, Lincoln, USA
- Ryu HS, Shin ES and Jang DH. 2009. Sensory and texture protperties of seasoned tofu containing freshwater crab meat. Korean J Fish Aquat Sci 42, 190-196 https://doi.org/10.5657/kfas.2009.42.3.190
- Ryu HS and Lee KH. 1985. Effect of heat treatment on the in vitro protein disgestibility and trypsin indigestible substrate content in some seafoods. J Korean Soc Food Nutr 14, 1-12
- Ryu HS, Hwang EY and Cho HK. 1998. A new regression equation of pH drop procedure for measuring protein digestibility. J Food Sci Nutr 3, 180-185
- Satterlee LD, Kendrick JG, Jewell DK and Brown WD. 1981. Estimating apparent protein digestibility from in vitro assays. In: Protein Quality in Humans: Assessment and In Vitro Estimation. Bodwell CE, Adkins JS and Hopkins DT, eds. Avi Publishing Co., Inc., Westport, USA, pp. 316-339
Cited by
- The Effects of Tofu (Soybean curd) Containing Mushrooms on the Immune Activities vol.18, pp.6, 2011, https://doi.org/10.11002/kjfp.2011.18.6.961