ArticleFoods (Basel, Switzerland)2023
Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed, 4 citations in OpenAlex.
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4 authors at 1 institution in 1 country.
Funding
Abstract
The amount of processed by-products such as crab shells is increasing, but industrial utilization is insufficient. In our previous study, crab shell extract (CSE) acted as a coagulant for tofu manufacturing. This study aimed to reduce freeze-dried (FD) tofu breakdown by improving its physical properties through adding sodium alginate (SA). FD state in tofu helps increase storage and availability, but FD tofu frequently fractures during processing, which is a concern for manufacturers. Tofu samples were prepared with either crab shell extract (CSE) or MgCl
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