يعرض 1 - 10 نتائج من 4,653 نتيجة بحث عن '"TOFU"', وقت الاستعلام: 1.72s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Optimizing microalgae cultivation in tofu wastewater for sustainable resource recovery: the impact of salicylic acid on growth and astaxanthin production

    المؤلفون: Taufikurahman, Taufik, Irene, Josephine, Melani, Lili, Marwani, Erly, Purba, Laila Dina Amalia, Susanti, HaniAff2, IDs1339902406121z_cor6

    المصدر: Biomass Conversion and Biorefinery: Processing of Biogenic Material for Energy and Chemistry. :1-10

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  2. 2
    دورية أكاديمية
    Design and performance evaluation of UCX for the Tofu Interconnect D on Fugaku towards efficient multithreaded communication

    المؤلفون: Watanabe, YutakaAff1, IDs1122702406201x_cor1, Tsuji, Miwako, Murai, Hitoshi, Boku, TaisukeAff1, Aff3, Sato, Mitsuhisa

    المصدر: The Journal of Supercomputing: An International Journal of High-Performance Computer Design, Analysis, and Use. 80(14):20715-20742

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  3. 3
    مؤتمر
    Effect of growth media differences on maggot weight, fresh production and dry matter black soldier fly (BSF).

    المؤلفون: Erwanto, Fathul, Farida, Sutrisna, Rudy

    المصدر: AIP Conference Proceedings; 2024, Vol. 2970 Issue 1, p1-5, 5p

    مصطلحات موضوعية: HERMETIA illucens, FISH waste, FISH eggs, MAGGOTS, ANALYSIS of variance, TOFU

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  4. 4
    دورية أكاديمية
    Energy audits in the tofu industry; an evaluation of energy consumption towards a green and sustainable industry

    المؤلفون: Ningsih, Lydia Mawar, Mazancová, Jana, Hasanudin, Udin, Roubík, HynekAff1, IDs1066802405109z_cor4

    المصدر: Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development. :1-23

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  5. 5
    مؤتمر
    Design and Performance Evaluation of UCX for Tofu-D Interconnect with OpenSHMEM-UCX on Fugaku

    المؤلفون: Watanabe, Yutaka, Sato, Mitsuhisa, Tsuji, Miwako, Murai, Hitoshi, Boku, Taisuke

    المصدر: 2022 IEEE/ACM Parallel Applications Workshop: Alternatives To MPI+X (PAW-ATM) PAW-ATM Parallel Applications Workshop: Alternatives To MPI+X (PAW-ATM), 2022 IEEE/ACM. :52-61 Nov, 2022

    Relation: 2022 IEEE/ACM Parallel Applications Workshop: Alternatives To MPI+X (PAW-ATM)

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  6. 6
    دورية أكاديمية
    The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase.

    المؤلفون: Wang, Yongquan, Liu, Xuanbo, Zhang, Qiang

    المصدر: Foods; Sep2024, Vol. 13 Issue 17, p2748, 14p

    مصطلحات موضوعية: SOY proteins, PROTEIN stability, COAGULATION, MICROSTRUCTURE, VISCOSITY, TOFU

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  7. 7
    دورية أكاديمية
    Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties.

    المؤلفون: Chen, Wenqing, Ma, Haile, Jiang, Qunhui, Shen, Chen

    المصدر: Journal of the Science of Food & Agriculture; 8/30/2024, Vol. 104 Issue 11, p6449-6460, 12p

    مصطلحات موضوعية: TOFU, INFRARED radiation, ASPARTIC acid, BAKING, BUTYRIC acid, ARGININE, VOLATILE organic compounds, GLUTAMIC acid

    الشركة/الكيان: SOCIETY of Chemical Industry (Great Britain)

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  8. 8
    دورية أكاديمية
    Study on the F-U-BVF analytical model for sustainable food design: a case study of tofu.

    المؤلفون: Yuehui Liang, Yan Han

    المصدر: Frontiers in Sustainable Food Systems; 2024, p1-16, 16p

    مصطلحات موضوعية: SUSTAINABLE design, TOFU, FOOD combining, DESIGN science, SUSTAINABLE development, REGIONAL differences

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  9. 9
    دورية أكاديمية
    不同卤汁循环次数下卤豆干及卤汁品质特性变化规律研究. (Chinese)

    Alternate Title: Study on change rule of quality characteristics of leisure-dried tofu and marinade under different marinade recycling cycles. (English)

    المؤلفون: 吴国庆, 黄展锐, 郑奕柔, 何婉莹, 赵良忠, 陈浩, 张嫣, 唐玲微, 周衡平, 刘斌斌

    المصدر: Food & Fermentation Industries; 8/25/2024, Vol. 50 Issue 16, p228-241, 8p

    مصطلحات موضوعية: GLUTAMIC acid, TOFU, AMINO acids, MARINADES, PRODUCT safety

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  10. 10
    دورية أكاديمية
    脱乙酰魔芋葡甘露聚糖对谷氨酰胺转氨酶凝固大豆分离 蛋白凝胶品质特性的影响. (Chinese)

    Alternate Title: Effect of deacetylated konjac glucomannan on quality characteristics of transglutaminase cross-linking soybean protein isolate gels. (English)

    المؤلفون: 杨悦, 覃小丽, 赵琦, 曾志龙, 王豪缘, 刘雄

    المصدر: Food & Fermentation Industries; 8/25/2024, Vol. 50 Issue 16, p278-284, 7p

    مصطلحات موضوعية: KONJAK, PROTEIN crosslinking, TOFU, HARDNESS, ENZYMES, SOY proteins, DEACETYLATION

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