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Characterization of Factors Affecting Properties of Rice Cake and Its Structure
http://hdl.handle.net/10191/17596
http://hdl.handle.net/10191/175968f4739ca-3c49-4bda-bcb9-aa28e6f94e58
名前 / ファイル | ライセンス | アクション |
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ZM_3(1)_6-9.pdf (461.5 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-04-04 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Characterization of Factors Affecting Properties of Rice Cake and Its Structure | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rice cake | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rice cracker | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | amylography | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | degree of dispersion | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | DSC | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Watanabe, Toshiyuki
× Watanabe, Toshiyuki× Hashimoto, Yutaka× Joh, Toshio× Hayakawa, Toshiro |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | n the manufacturing process, the relationship between the expansibility of glutinous rice crackers and the properties of gelatinized and retrograded rice flour gel (rice cake) has not been fully clarified. We analyzed glutinous paddy rice from various angles using proximate analysis, amylography, measurement of degree of dispersion and differential scanning calorimetry. The tendencies, depending on cultivars, as measured were related. In particular, it was suggested that the amount and strength of intermolecular hydrogen bonds in rice was related to the expansion volume of rice cake because the enthalpy and peak temperature of DSC is closely related to its volume. Accordingly, it was suggested that DSC might be usable as a common standard for characterization of the factors affecting the properties of rice cake and its structure from the viewpoint of rice cracker expansibility. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology International, Tokyo 巻 3, 号 1, p. 6-9, 発行日 1997-04 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341-7592 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11267620 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.3136/fsti9596t9798.3.6 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
著者版フラグ | ||||||
値 | publisher |