University Chemistry ›› 2020, Vol. 35 ›› Issue (3): 54-56.doi: 10.3866/PKU.DXHX201907040

• Science Education • Previous Articles     Next Articles

Entering the Chemistry World of Fermented Stinky Tofu

Xialei Li,Yongjie Lai,Xun Li*()   

  • Received:2019-07-28 Accepted:2019-08-22 Published:2019-09-20
  • Contact: Xun Li E-mail:tjulx2004@sdu.edu.cn
  • Supported by:
    教育部在线教育研究基金(2017YB144);山东大学齐鲁医学院教改项目(qlyxjy-201723);山东大学药学院教改项目(sy20172402)

Abstract:

From the perspective of chemistry, this paper popularized the chemical principles of processing fermented stinky tofu, and also introduced the potential influences on human health, aiming to enriching the scientific understanding of this Chinese-flavored traditional snack to readers.

Key words: Fermented stinky tofu (FST), Productive process, Chemical principles, Maillard reaction

MSC2000: 

  • G64