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- MAO Weijie
- College of Life Science, Dalian Nationalities University, Economic and Technological Development District
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- FUKUOKA Mika
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- SAKAI Noboru
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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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
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- Food Science and Technology Research
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Food Science and Technology Research 12 (4), 241-246, 2006
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204456727424
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- NII論文ID
- 10018441082
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可