Fermented bean curd

Last updated

References

  1. The Hwang Ryh Shang Company of Taiwan, a major producer of fermented bean curd, mislabels this ingredient as "red date" (jujube) on the English-language list of ingredients on its product labels , although the Chinese list of ingredients on the same product lists 紅糟 (literally "red lees", i.e. red yeast rice).
  1. "Entry #3530 (豆鹹)". 臺灣閩南語常用詞辭典 [ Dictionary of Frequently-Used Taiwan Minnan ]. (in Chinese and Hokkien). Ministry of Education, R.O.C. 2011.
  2. Iûⁿ, Ún-giân (2006). "Tai-gi Hôa-gí Sòaⁿ-téng Sû-tián" 台文/華文線頂辭典 [On-line Taiwanese/Mandarin Dictionary] (in Chinese and Minnan).
  3. "Chao/Doufu Ru (Fermented Bean Curd)". April 19, 2008. Retrieved November 21, 2009.
  4. 1 2 Steinkraus, Keith H. (2008). Handbook of indigenous fermented foods. CRC Press. pp. 633–641. ISBN   978-0-8247-9352-4.
  5. 1 2 3 4 5 Shurtleff, William; Aoyagi, Akiko (2011). History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011). Soyinfo Center. ISBN   978-1-928914-40-2.
  6. Li, Y.J. (2006). "Modern research on Chinese sufu". China Brewing. 1: 4–7.
  7. Hwan, Chou, C.H, C.C. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in aging solution. J. Sci. Food Agric. pp. 243–248.{{cite book}}: CS1 maint: multiple names: authors list (link)
  8. Liu, Xu; Liang, Jingjing; Ma, Yanli; Sun, Jianfeng; Liu, Yaqiong; Gu, Xiaodong; Wang, Yinzhuang (October 2022). "The impact of protein hydrolysis on biogenic amines production during sufu fermentation" . Food Control. 140 109105. doi:10.1016/j.foodcont.2022.109105. S2CID   248802396.
  9. Shurtleff, William (2011). History of Fermented Black Soybeans (165 B. C. To 2011). Soyinfo Center. p. 238. ISBN   978-1-928914-41-9.
  10. Lao, W.X. (2012). "The production and nutrition value of "fuyu"". Biology Teaching Chinese. 37: 19–20.
  11. "Fermented bean-curd" . Retrieved November 21, 2009.
  12. "潮汕腐乳饼详细介绍:特点 历史" [Details of the Chaoshan furubing: Features and History]. tesegu.com (in Chinese). Retrieved September 5, 2025.
  13. 1 2 Needham, Joseph (2000). Science and civilisation in China, Volume 6, Part 5. Cambridge University Press. p. 328. ISBN   978-0-521-65270-4.
  14. "China's 'vegetarian cheese' has health benefits" . Retrieved September 29, 2019.
  15. 1 2 3 Shurtleff, William; Aoyagi, Akiko (2008). The book of tofu: protein source of the future-- now!. Ten Speed Press. p. 256. ISBN   978-1-58008-013-2.
  16. 桂正子 (1996). "豆腐よう". 日本調理科学会誌. 29 (4). 日本調理科学会: 314–322. doi:10.11402/cookeryscience1995.29.4_314.
  17. "Stinky Tofu" . Retrieved November 21, 2009.
  18. Takebe, Youhei; Takizaki, Misato; Tanaka, Hiroko; Ohta, Hiroto; Niidome, Takuro; Morimura, Shigeru (2016). "Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke". Food Science and Technology Research. 22 (5): 673–678. doi:10.3136/fstr.22.673.
  19. Kawahara, A; Zendo, T; Matsusaki, H (May 2022). "Identification and characterization of bacteriocin biosynthetic gene clusters found in multiple bacteriocins producing Lactiplantibacillus plantarum PUK6". Journal of Bioscience and Bioengineering. 133 (5): 444–451. doi:10.1016/j.jbiosc.2022.01.008. PMID   35140055.
Fermented bean curd
Fermentedchilibeancurd.jpg
Fermented tofu