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J-GLOBAL ID：201502207381947389   Reference number：15A0075344

Improvement of Magnitude Estimation in Constructing Food Texture Standard References Scales

食感標準参照スケールにおけるマグニチュード推定方法の改善【Powered by NICT】
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Author (4)：
Gu Shuqin

About Gu Shuqin

(Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing)

About Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing

, 
Duan Huiling

About Duan Huiling

(Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing)

About Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing

, 
Zhao Lei

About Zhao Lei

(Foods and Agricultural Standardization Inst. China National Inst. of Standardization, Beijing)

About Foods and Agricultural Standardization Inst. China National Inst. of Standardization, Beijing

, 
Lu Daxin

About Lu Daxin

(Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing)

About Fac. of Food Sci. and Engineering Beijing Univ. of Agriculture, Beijing


Material：
Zhongguo Liangyou Xuebao  (Journal of the Chinese Cereals and Oils Association)

About Zhongguo Liangyou Xuebao


Volume： 29  Issue： 1  Page： 95-100  Publication year： 2014 
JST Material Number： C2273A  ISSN： 1003-0174  CODEN： ZLXUFO  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)
Abstract/Point：
Abstract/Point
Japanese summary of the article(about several hundred characters).
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Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*eating quality

About eating quality

, 
food texture

About food texture

, 
statistical analysis

About statistical analysis

, 
ambiguity

About ambiguity

, 
People's Republic of China

About People's Republic of China

, 
food

About food

, 
hardness

About hardness

, 
frangibility

About frangibility

, 
chewiness

About chewiness

, 
grading (ranking)

About grading (ranking)

, 
correlation coefficient

About correlation coefficient

, 
Adhesiveness

About Adhesiveness

, 
food property

About food property


JST classification (4)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

,  General 
(FJ04010T)

About General

,  Food analysis 
(FJ01030U)

About Food analysis

,  Starch 
(FJ05030W)

About Starch

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
食感

About 食感

, 
標準

About 標準

, 
参照

About 参照

, 
スケール

About スケール

, 
マグニチュード推定

About マグニチュード推定


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