AAC Richard is a food grade soybean [Glycine max (L.) Merr] cultivar with yellow hilum, high protein concentration, and good processing quality for foreign domestic soymilk, tofu, miso markets. It has resistance to SCN (soybean cyst nematode) (Heterodera Glycines Ichinohe). was developed at the Agriculture Agri-Food Canada (AAFC) Harrow Research Development Centre (Harrow-RDC), Harrow, Ontario ...

Okara is a byproduct generated during tofu or soymilk production processes. Crude polysaccharide (yield 56.8%) was isolated by removing fat, protein and low molecular weight carbohydrates from initial okara. Crude okara polysaccharide was further divided into four soluble fractions and an insoluble residue fraction by extracting with 0.05 M EDTA + NH(4) oxalate, 0.05 M NaOH, 1 M NaOH and 4 M Na...

Whey is considered as gold if it is properly and efficiently utilized. However, if it is drain as a waste it creates serious nuisance. The bottleneck in utilization of whey is its dilute nature which required handling of large volume. Membrane techniques have been developed for efficient utilization of whey, but due to very huge investment requirement small and medium scale producer cannot affo...

The aim of this study was to investigate the distribution cefquinome in different dairy products during processing naturally contaminated milk or spiked milk. analysis residues milk, skimmed buttermilk, whey, cream, butter, curd, and cheese samples performed using a water:acetonitrile solvent extraction C18 dispersive solid-phase (d-SPE) clean-up, followed by ultrahigh-performance liquid chroma...

Okinawan food culture in the Ryukyu island is one of the world's most interesting culture because its consumers have the longest life expectancies and low disability rates. It is a product of cultural synthesis, with a core of Chinese food culture, inputs through food trade with South-East Asia and the Pacific and strong Japanese influences in eating style and presentation. The Satsamu sweet po...

The high percentage of fat in whey during the production process cheese mozzarella from milk buffalo standardized to 3.2% compared with that without standardizing 7.95% mozzarella, is an economic value distinguish who was greatly affected profitability industry for cheese, or work farmers make processing into cheese. Whey, liquid residue and casein production, one biggest reservoirs food protei...

Vitamin B12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 mg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance li...

This paper is concerned with a real-time method for realizing virtual destruction of a 3D object with external force. A target object is a soft tofu (bean curd) cube which is easily destructable or breakable with a stick. A spring-mass network model is used to represent such an object. Destruction is realized by cutting a spring when its length exceeds its maximum length due to excess stretch f...