TITLE

NOT JUST FOR VEGETARIANS: NEW HORIZONS FOR SOY

PUB. DATE
October 2002
SOURCE
FoodService Director;10/15/2002, Vol. 15 Issue 10, p72
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on the increasing popularity of soy products among meat eaters in the U.S. Uses of tofu; Number of students and faculty members served at Solomon Schechter School in Hartsdale, New York.
ACCESSION #
8766048

 

Related Articles

  • THE LIST: PRIVATE SCHOOLS.  // Westchester County Business Journal;4/22/2013, Vol. 49 Issue 16, p13 

    A table is presented which list the top private schools ranked by enrollment in 2012-2013 in Westchester County, New York for the week of April 22,2013 including Fordham Preparatory School, Solomon Schechter School of Westchester, and French-American School of New York.

  • Tofu fuel. Clark, Nancy // American Fitness;Mar/Apr98, Vol. 16 Issue 2, p66 

    Provides information about soybean curd or tofu. Health benefits from soybeans; Three varieties of tofu; Health protective properties of soybeans.

  • Help kids (of all ages) acquire a taste for SOY. White, Marney // Total Health;May/Jun2000, Vol. 22 Issue 3, p16 

    Discusses the health benefits of eating soy bean products. Information on tofu; Different types of soy bean products; Ways to get calcium.

  • Soy on the menu. Lydebecker, Toni // FoodService Director;12/15/98, Vol. 11 Issue 12, p110 

    Presents tips on cooking soy products. Health benefits of soybean derivatives; Cooking method for mapo tofu at the University of California in San Diego; Dishes using tofu; Storage tips for tofu. INSETS: REFRIGERATE IMMEDIATELY: KEEPING TOFU FRESH;TOFU/MISO/TEMPEH: KNOW THE DIFFERENCES;TOFU...

  • Capacidad emulsionante de sueros de soja. Sobral, P. A.; Wagner, J. R. // Innotec;2010, Issue 5, p63 

    The objective was to analyze the emulsifying capacity of different soybean wheys as integral products. The following samples were tested: lyophilized soybean whey (LSW), heated LSW (HLSW), lyophilized tofu whey (LTW) and heat-dried tofu whey (HDTW). The emulsions were carried out at same level...

  • soy products. Plummer, Jennene // Australian Table;Apr2005, Vol. 6 Issue 8, p50 

    Provides information on several soy products. Soymilk; Soy yogurt; Tofu; Miso.

  • Fortified Tofu. Dornblaser, Lynn // Prepared Foods;Oct99, Vol. 168 Issue 10, p13 

    Reports on the benefits of consuming soy-based products. Research findings on the link between soy-based foods and breast health; Improvement made by Nasoya Foods on its Nasoya tofu; Health claim for soy products that the United States Food and Drug Administration is expected to approve.

  • NIGHT KITCHENS. Thurman, Judith // New Yorker;9/5/2005, Vol. 81 Issue 26, p66 

    Presents an article about the history of tofu and tofu-making in Kyoto, Japan. Traditional technique of making tofu; Artistic style in making tofu; Background on the Okutan restaurant; Features of some restaurants that offer tofu.

  • COOKING with TOFU. Perry, Marge // Muscle & Fitness Hers;Mar2005, Vol. 6 Issue 1, p76 

    Discusses the benefits of incorporating tofu into everyday meals. Information on common tofu myths; Types of tofu; Tips on combining tofu with other foods.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics