title: Research progress in tofu processing: From raw materials to processing conditions.
abstract: As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.|b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Chenzhi
authors.initials: C
authors.lastname: Wang
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Bokang
authors.initials: B
authors.lastname: Li
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Derong
authors.initials: D
authors.lastname: Lin
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Hong
authors.initials: H
authors.lastname: Chen
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Yaowen
authors.initials: Y
authors.lastname: Liu
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Suqing
authors.initials: S
authors.lastname: Li
authors.affiliation: a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China.
authors.forename: Wen
authors.initials: W
authors.lastname: Qin
authors.affiliation: b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China.|c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Liu
authors.affiliation: b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China.|c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China.
authors.forename: Weiguo
authors.initials: W
authors.lastname: Liu
authors.affiliation: b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China.|d College of Agronomy, Sichuan Agricultural University , Chengdu , Sichuan , China.
authors.forename: Wenyu
authors.initials: W
authors.lastname: Yang
mesh_terms: D005511:Food Handling; D006358:Hot Temperature; D007529:Isoflavones / Q000032:analysis; D009753:Nutritive Value; D045730:Soy Foods / Q000032:analysis*; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*
chemical_list: D007529:Isoflavones; D030262:Soybean Proteins
keywords: Tofu; coagulant; isoflavones; processing conditions; processing technology; whole soybean tofu