Art

J-GLOBAL ID：201202253489577537   Reference number：12A1328260

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie

クッキーの澱粉のin vitro消化性に及ぼす脱水前処理の影響

Author (7)： KAWAI Kiyoshi (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  KAWAI Kiyoshi (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  KAWAI Haruna (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  TOMODA Yuka (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  MATSUSAKI Keiko (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  HAGURA Yoshio (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  HAGURA Yoshio (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN)
Material： Food Chemistry  (Food Chem)
Volume： 135  Issue： 3  Page： 1527-1532  Publication year： Dec. 01, 2012 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *cookie ,  in vitro experiment ,  *digestibility ,  dewatering ,  vacuum treatment ,  *dough ,  *Amylopectin ,  melting point ,  water content ,  baking ,  internal temperature ,  wheat starch ,  differential scanning calorimetry ,  cooking (food)

JST classification (3)： Starch  (FJ05030W) ,  Flour products  (FJ04030P) ,  Confectionery  (FJ08000K)

Terms in the title (5)： クッキー ,  澱粉 ,  消化性 ,  脱水 ,  前処理