Art

J-GLOBAL ID：201302285822851168   Reference number：13A1763286

Magnesium Chloride Concentration-Dependent Formation of Tofu-Like Precipitates with Different Physicochemical Properties

異なる物理化学特性を持つ豆腐様沈殿物の塩化マグネシウム濃度依存形成

Author (4)： ARII Yasuhiro (Dep. of Dietary Life and Food Sciences, Junior Coll. Div., Mukogawa Women’s Univ.) ,  ARII Yasuhiro (Dep. of Food Sci. and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s Univ.) ,  ARII Yasuhiro (Res. Inst. for Nutrition Sciences, Mukogawa Women’s Univ.) ,  TAKENAKA Yasuyuki (Kobe Shoin Women’s Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 77  Issue： 5  Page： 928-933 (J-STAGE)  Publication year： 2013 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *magnesium chloride ,  *tofu ,  soy milk ,  *precipitate(sediment) ,  *food science
Semi thesaurus term： *coagulant ,  木綿豆腐 ,  絹ごし豆腐 ,  *physicochemical property ,  mechanism analysis

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (31)：

• 1) Food and Marketing Bureau, Ministry of Agriculture, Forestry and Fisheries of Japan, ``Quality Labeling General Standard for Tofu,'' Government Ordinance Notification Syokuryu no. 4333 (1983).
• 2) Nito H, ``Tofu,'' Rural Culture Association Japan, Tokyo, pp. 28-29 (2004).
• 3) Resources Council, ``Standard Tables of Food Composition in Japan,'' Fifth revised and enlarged edition (2005).
• 4) Watanabe T and Saio K, KAGAKU TO SEIBUTSU (in Japanese), 11, 631-640 (1973).
• 5) Taira H, Kijima H, and Abe N, Foods Food Ingredients J. Jpn. (in Japanese), 188, 49-56 (2000).

Terms in the title (4)： 物理化学特性 ,  豆腐 ,  沈殿物 ,  塩化マグネシウム