Tofu byproduct may have a role as a liquid additive

04/19/2013 | NutraIngredients

Soy whey, a byproduct of the manufacturing process of tofu, can be converted to hydrolysate, a protein that can then be used as an antioxidant and protein-rich additive in liquid foods, according to a new study published in the Food Science Biotechnology journal. The researchers concluded that the potential antioxidant properties could give soy whey an advantage as an additive.

View Full Article in:

NutraIngredients

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations