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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #333363
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: How tofu is processed

Author
item McHugh, Tara

Submitted to: Food Technology
Publication Type: Other
Publication Acceptance Date: 1/10/2016
Publication Date: 2/1/2016
Citation: McHugh, T.H. 2016. How tofu is processed. Food Technology. 70(2):72-74.

Interpretive Summary:

Technical Abstract: This month’s Processing column will continue the theme of “How Is It Processed?” The column will focus on tofu, which is sometimes called “the cheese of Asia.” It is a nutritious, protein-rich bean curd made by coagulating soy milk. There are many different types of tofu, and they are processed in a variety of ways. Methods to produce various types of tofu will be described, as will effects of processing on the final product properties of this healthy food.