Publications by authors named "Saori Shidara"
Food Saf (Tokyo)
September 2020
Article Synopsis
- The study examined how cesium-137 (Cs) leaches from tofu into water during preservation and cooking.
- When tofu was soaked in water at 4°C for 24 hours, the retention factor was 0.55, indicating moderate binding of Cs; increasing the water amount did not significantly change this.
- Cooking tofu in hot water at 80°C for 50 minutes further reduced the cesium content, achieving a total estimated removal of around 90%, which is important for assessing food safety concerning contaminated soybeans.
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