Art

J-GLOBAL ID：200902225634313889   Reference number：07A0804963

Tastiness of Savory Cup Custard and its’ Rheological Properties

食のサイエンス-塩との関わり-卵豆腐・茶碗蒸しのおいしさとその科学

Author (2)： ICHIKAWA TOMOKO (大妻女大 家政) ,  SHIMOMURA MICHIKO (大妻女大 家政)
Material： 日本海水学会誌  (Bulletin of the Society of Sea Water Science, Japan)
Volume： 61  Issue： 4  Page： 210-216  Publication year： Aug. 01, 2007 
JST Material Number： F0235A  ISSN： 0369-4550  CODEN： NKAGBU  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Sodium Chloride ,...
Semi thesaurus term： *food additive ,...

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JST classification (2)： Eggs and egg products  (FJ12040R) ,  Seasonings,spices(=condiments)  (FJ10010W)

Reference (17)：

• HISATSUKA, T. Rheological Properties of Savory Cup Custard (Chawan Mushi) and the Factors Affecting on Their Characteristics (Part II) : Effects of Heating Conditions, pH Value and Sodium Chloride Concentration. J. of Cookery Science of Japan. 2000, 33, 451-455
• YAMAWAKI, F. Cooking of Diluted Egg Solutions by Heat Coagulation. Chouri-kagaku. 1971, 4, 81-89
• TOMIE, H. Studies on the Sudachi (Porous Gel) Phenomena in Cooking (Part I) : Primary Factors Affecting "Su" Formation during Gelation of Eggs. Kaseigaku-zasshi. 1982, 33, 419-424
• AWAZUHARA, H. Thermal Coagulation of Egg White and Egg Yolk : Effects of Salt and Sugar. Chouri-kagaku. 1982, 15, 114-118
• SHIGESHIRO, N. The Effects of Salt on the Physical Properties of Cooking Eggs (Part I). Chourikagaku. 1982, 9, 215-218

Terms in the title (8)： 食 ,  サイエンス ,  塩 ,  卵 ,  豆腐 ,  茶碗蒸し ,  おいしさ ,  科学