Art

J-GLOBAL ID：201702256356509184   Reference number：17A0267463

Effect of low and ultralow-temperature freezing on retrogradation properties of waxy rice starch gel

もち米澱粉ゲルの老化特性に及ぼす低温と超低温冷凍の影響【JST・京大機械翻訳】

Author (8)： He Ping (College of Food Science and Technology,Henan Agricultural University) ,  Zhu Hongshuai (College of Food Science and Technology,Henan Agricultural University) ,  Chang Xiaohong (College of Food Science and Technology,Henan Agricultural University) ,  Wang Yaru (College of Food Science and Technology,Henan Agricultural University) ,  Yue Shuang (College of Food Science and Technology,Henan Agricultural University) ,  Li Yanfang (College of Food Science and Technology,Henan Agricultural University) ,  Ai Zhilu (College of Food Science and Technology,Henan Agricultural University) ,  Xie Xinhua (College of Food Science and Technology,Henan Agricultural University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 22  Page： 99-102  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Waxy rice starch gel was froze...

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Thesaurus term： sizing and thickening agent ,  gelation ,  crystallinity ,  *low temperature ,  retrogradation ,  refrigeration ,  hardness ,  *ultra low temperature ,  *glutinous rice ,  *starch ,  *gel ,  freezing point ,  *freezing
Semi thesaurus term： スポンジ ,  *米澱粉 , 【Automatic Indexing@JST】

Author keywords (4)： waxy rice starch gel ,  low temperature freezing ,  ultralow-temperature freezing ,  retrogradation

JST classification (1)： Starch  (FJ05030W)

Terms in the title (7)： もち ,  米澱粉 ,  ゲル ,  老化 ,  低温 ,  超低温 ,  冷凍