Science and Technology of Soymilk and Tofu Manufacturing

Authored by: Sam K.C. Chang

Handbook of Vegetable Preservation and Processing

Print publication date:  November  2015
Online publication date:  November  2015

Print ISBN: 9781482212280
eBook ISBN: 9781482212297
Adobe ISBN:

10.1201/b19252-36

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Abstract

The availability of soymilk and tofu has a long history, since the Han Dynasty in China approximately 2000 years ago. It has been an integral part of the Chinese food culture and has also spread to Korea, Japan, and several Eastern Asian countries. It is generally believed that the absence of prolonged malnutrition in China may be due to the regular consumption of soymilk, tofu, and other soy foods in their diet. The consumption of tofu has gradually gained acceptance in Western culture, as some of its nutritional and health benefits are now known. It is also popular among vegetarian consumers.

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