In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors
limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu …

Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian
countries. Bacillus species, a predominant microorganism present in these foods, have …

Background Fermentable oligo-di-and mono-saccharides and polyols, abbreviated as
FODMAP, are components of several plant-based foods as well as milk. The FODMAPs …

Red sufu is a subtype of fermented soybean curd products that is red in color. There is little
information available regarding the sensory properties of red sufu products. Therefore, the …

Sufu is a type of solid-state fermented soybean curd with a strong flavor and a soft, creamy
texture. Generally, production of commercial sufu involves preparation of tofu cubes …