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J-GLOBAL ID：200902298307920612   Reference number：07A0827487

Roasting Conditions of Sesame Seeds and Their Effect on the Mechanical Properties of Gomatofu (Sesame Tofu)

ゴマ豆腐の力学特性に及ぼすゴマ種子の焙煎条件の影響

Author (4)： SATO Emiko (Niigata Women’s Coll., Niigata, JPN) ,  WATANABE Masahide (Niigata Water Works Bureau, Niigata, JPN) ,  NODA Sakie (San-Ei Gen F.F.I, Inc., Toyonaka, JPN) ,  NISHINARI Katsuyoshi (Osaka City Univ., Osaka, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 58  Issue： 8  Page： 471-483  Publication year： Aug. 15, 2007 
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： scanning electron microscope ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food analysis  (FJ01030U)

Reference (30)：

• Syougakukan ed. Cyuyaku Daijiten. 1998, 2452
• Syougakukan ed. Cyuyaku Daijiten. 1998, 801
• SATO, E. The Effects of Preparation Conditions on the Physical Properties and Microstructure of Gomatofu. Nippon Shokuhin Kagaku Kogaku Kaishi (J. Jpn. Soc. Food Sci. Technol.). 1995, 42, 737-747
• SATO, E. The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu). Nippon Shokuhin Kagaku Kogaku Kaishi (J. Jpn. Soc Food Sci. Technol.). 1995, 42, 871-877
• SATO, E. Effects of Preparing Conditions on the Texture Gomatofu. Nippon Shokuhin Kagaku Kogaku Kaishi (J. Jpn. Soc. Food Sci. Technol.). 1999, 46, 367-375

Terms in the title (4)： ゴマ豆腐 ,  力学特性 ,  ゴマ種子 ,  焙煎