Art

J-GLOBAL ID：201702231421109679   Reference number：17A0078381

Analysis of Physicochemical Properties of Twin-Screw Extruded Oats of the Cultivar ‘Baiyan No. 2’

シロエン2号エンバクの二軸押出物の物理化学的特性解析【JST・京大機械翻訳】

Author (7)： Shu Heng (State Key Laboratory of Food Science and Technology, Nanchang University) ,  Jiang Xu (State Key Laboratory of Food Science and Technology, Nanchang University) ,  Wang Xinkang (School of Food Science and Technology, Nanchang University) ,  Li Huihui (School of Food Science and Technology, Nanchang University) ,  Yuan Juanli (State Key Laboratory of Food Science and Technology, Nanchang University) ,  Chen Hongbing (State Key Laboratory of Food Science and Technology, Nanchang University) ,  Gao Jinyan (School of Food Science and Technology, Nanchang University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 15  Page： 83-87  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： This study investigated the ch...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0078381&from=J-GLOBAL&jstjournalNo=C2151A") }}

Thesaurus term： *Avena sativa ,  water solubility ,  Viscosity ,  Maillard Reaction ,  *biaxial ,  solubility (property) ,  characterization ,  depolymerization ,  *extruded product ,  Digestion ,  moisture ,  solubility ,  educt ,  *Physico-chemical property ,  mechanical property
Semi thesaurus term： 吸水性 ,  供給速度 , 【Automatic Indexing@JST】

Author keywords (4)： ‘Baiyan No. 2’ oat ,  twin-screw extrusion ,  β-glucan ,  physicochemical properties

JST classification (2)： Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Food quality  (FJ01040F)

Terms in the title (5)： エンバク ,  二軸 ,  押出物 ,  物理化学的特性 ,  解析