Gel Strength of Kamaboko Gels Produced by Microwave Heating

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著者

    • MAO Weijie
    • College of Life Science, Dalian Nationalities University
    • FUKUOKA Mika
    • Department of Food Science and Technology, Tokyo University of Marine Science and Technology
    • SAKAI Noboru
    • Department of Food Science and Technology, Tokyo University of Marine Science and Technology

抄録

In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made under direct microwave heating was low ; therefore, a new method using microwaves to set and to cook the gels was developed. It was found that the strength of two-step gels prepared by microwave heating had a value similar to gels heated using a water bath. Moreover, setting and cooking the gels using microwave heating took 11 minutes, which constituted an 80% reduction in production time compared to the boiling method.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 241-246, 2006-11-01 

    Japanese Society for Food Science and Technology

参考文献:  15件

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各種コード

  • NII論文ID(NAID)
    10018441082
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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