Art

J-GLOBAL ID：200902146511141814   Reference number：01A0432724

Effects of Ultrasonication on the Physicochemical Properties and Sensory Characteristics of Konnyaku.

こんにゃくの理化学的性状と食味特性に及ぼす超音波照射の影響

Author (6)： KIMURA T (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  SUGAHARA T (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  KAMEDA K (Kagawa Nutrition Univ., Saitama, JPN) ,  SASAKI H (Kagawa Nutrition Univ., Saitama, JPN) ,  FUKUYA Y (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  GOTO M (Kan’etsu Bussan Co., Saitama, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 52  Issue： 3  Page： 227-234  Publication year： Mar. 15, 2001 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Amorphophallus rivieri ,...
Semi thesaurus term： a piece of devil's tongue jelly ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： Trimethylamine ,  Dimethylamine

Reference (11)：

• ISHIMOTO, M. Effect of Noodle Contaninig Glucomannan on Total Serum Cholesterol Levels. Kennko Eiyoushokuhinkennkyuu. 1998, 1, 3, 59-64
• TANAKA, K. Gendai Konnyaku Ko. 1999, 11-12,68-78
• NAKAMASU, S. Konnyaku no Kagaku. 1993, 250-296
• KIMURA, T. Effects of Ultrasonication on Refinement of Konnyaku Powder. Nippon Shokuhin Kagaku Kogaku Kaishi. 1997, 44, 8, 552-559
• KIMURA, T. Improvement a Method for Production of Konnyaku Powder Using an Ultrasonic Treatment. Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, 47, 8, 604-612

Terms in the title (4)： こんにゃく ,  理化学的性状 ,  食味 ,  超音波照射