Art
J-GLOBAL ID：200902260898976444   Reference number：06A0614728

Effect of Water Hardness on the Foaming Characteristics of Powdered Green Tea

水の硬度が抹茶の起泡性に及ぼす影響
Author (1)：
IKEDA HIROKO

About IKEDA HIROKO

(西南女学院大学短大)

About 西南女学院大学短大


Material：
日本調理科学会誌  (Journal of Cookery Science of Japan)

About 日本調理科学会誌


Volume： 39  Issue： 4  Page： 254-258  Publication year： Aug. 20, 2006 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
*green tea

About green tea

,...
Semi 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.
mineral water

About mineral water


   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=06A0614728&from=J-GLOBAL&jstjournalNo=Y0637A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Alkaloid palatable beverages 
(FJ06030D)

About Alkaloid palatable beverages

Reference (12)：
  • 堀内國彦. 抹茶と火と水. 緑茶通信. 2003, 8, 32-38
  • 中川致之. 美味しくお茶を飲むための科学. 緑茶通信. 2004, 11, 9-14
  • 曽布川尚民. お茶と水の科学. 緑茶通信. 2005, 15, 31-34
  • 小沢良和. 水について. 茶の湯と科学. 2000, 170-194
  • 前田昭子. 抹茶の起泡性に及ぼすNaCl, CaCl_2, MgCl_2, 脂質の影響. 家政誌. 1998, 49, 633-636
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
水の硬度

About 水の硬度

, 
抹茶

About 抹茶

, 
起泡性

About 起泡性


Return to Previous Page

TOP

BOTTOM