Process optimization, texture and microstructure of novel kelp tofu by Xianjiang Ye, Li Chen, Zhichen Su, Xiaojuan Lin, Jicheng Chen

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Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins by Sobral Pablo A., Ossa J. Sebastian Henao, Palazolo Gonzalo G., Wagner Jorge R.

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Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu by Abiola Folakemi Olaniran, Faith Oluwatoyosi Agaja, Oluwatobi Victoria Obayomi, Seno Isidore Ebong, Adekunbi Adetola Malomo, Olubukola David Olaniran, Oluwakemi Christianah Erinle, Stephen Olugbemiga Owa

Subjects: “…Tofu…”
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The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan

“…It showed the possibility of them as food colorants on dried-tofu. Keywords: Natural colorants, Dried-tofu, The coloring from liquid phase system to solid phase system on dried-tofu…”
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Life cycle assessment and life cycle cost of tofu production and its extended recycling scenario by S. Hartini, A.N. Fatliana, N.U. Handayani, P.A. Wicaksono, B.S. Ramadan, T. Matsumoto

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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

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Analysis of vulnerability, its drivers, and strategies applied towards reducing the pastoral and agro-pastoral livelihood vulnerability to climatic shocks by Daniel Assefa Tofu, Tegegn Dilbato, Chalchisa Fana, Niguse Bekele Dirbaba, Gutu Tesso

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Analisis Efisiensi Box Fermentasi Oncom Tahu dengan Sistem Arduino by Meri Rahmi, Agus Sifa, Rachmatullah -

“…Tofu dregs are a by-product in the process of making tofu in solid form and are obtained from squeezed soybean pulp. …”
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Perbedaan Kadar Formalin pada Tahu yang Dijual di Pasar Pusat Kota dengan Pinggiran Kota Padang by Siti Ardina Sari, Asterina ., Adrial .

“…The number of samples of this study are 36 units consisting of 18 pieces of tofu samples derived from downtown market and 18 pieces of tofu samples derived from suburban market of Padang. …”
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Proximate analysis of animal feed from organic waste and effect on changes in body weight Gallus domesticus by Muhammad Rijal

“…The reaction of experimental animals to feed was determined using a stopwatch, as shown by the amount of time spent feeding.Results: The results showed that each type of feed had a different proximate profile, with the highest levels of protein, fat, ash, and water found in animal feed made from tofu waste; levels of calcium, vitamin B-12, and vitamin A content are found in animal feed made from a combination of tofu dregs and sago dregs. …”
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Identifikasi Jenis Biji Kedelai (Glycine Max L) Menggunakan Gray Level Coocurance Matrix (GLCM) dan K-Means Clustering by Rahmat Robi Waliyansyah

“…Abstract Soybeans are food crops that can be processed in various preparations, such as tempeh & tofu. Indonesia has many varieties of soybeans, both local and imported varieties. …”
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The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application by Farrah Payyadhah Borhan, Siti Salwa Abd Gani, Rosnah Shamsuddin

“…Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. …”
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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“…Meat substitutes, such as tofu and soy protein, have long been consumed by the population. …”
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Dry matter, organic matter, crude protein, and crude fibre digestibility of local goats supplemented with herbs and humic acid by Dwatmadji Dwatmadji, Suteky Tatik, Soetrisno Edi, Situmorang Novi Yanti, Sitinjak Elsa Hotdiantama

“…All goats were given the same amount of Tofu waste, fermented Palm Oil Sludge, and grasses. …”
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The effect of interactive learning on nutritional knowledge among teachers, parents and students at primary schools in Central Java by Rachmawati Emma, Umniyatun Yuyun, Iqbal Nurmansyah Mochamad, Hidayati, Kharisma Saraswati Lia, Sahidin Didin, Sulistio Gohardi Virgo, Wulandari Eka

“…It assesses the knowledge of children, parents, and teachers regarding the components of a plate, protein sources, children's nutritional needs, children's ideal body weight, the significance of breakfast, the role of vitamins and vegetables, the benefits of tempeh or tofu, and proper handwashing techniques. Measurements were taken before and after the intervention. …”
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Utilization of Okara as a Culture Medium by Membrane Concentration Process for High Oil Production by Oleaginous Yeast, <i>Lipomyces starkeyi</i> by Hiroya Taki, Kentaro Mine, Mana Miyamoto, Jiro Seto, Shinji Matsuo, Kazuo Kumagai, Hideto Matsuyama

“…Okara is a by-product of tofu and soymilk production. Because yeast extract contributes to the high cost of the culture medium, we considered using okara, a cheap and nitrogen-rich substitute, to reduce costs. …”
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Bacterial reduction in river water using nanocellulose membrane from pineapple biomass with ferrous-ferric oxide reinforcement by D. Syukri, H. Suryanto, F. Kurniawan, P.D. Hari, R.M. Fiana, . Rini

“…The samples were water from local rivers located near industries such as rubber, cement, and tofu industries. The effectiveness of the nanocomposite membrane at bacteria and dyes reduction was assessed.FINDINGS: Nano cellulose membrane effectively reduced gram-negative bacteria and anionic dyes in the water samples. …”
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Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems by Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi

“…The soybean industry generates various byproducts during the production processes of oil, soy milk, tofu, soy yogurt, edamame, miso, tempeh, natto, and soy sauce, presenting both challenges and opportunities for sustainable valorization. …”
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