Art

J-GLOBAL ID：201502206373225572   Reference number：15A0033283

Change of moisture and texture of dosidicus squid during roasting process

ロースティング工程中のdosidicusイカの水分およびテクスチャーの変化【Powered by NICT】

Author (6)： Dong Zhijian (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou) ,  Li Shiwei (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou) ,  Mo Nisha (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou) ,  Lv Yanfang (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou) ,  Cai Luyun (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou) ,  Li Jianrong (Res. Inst. Food Sci. of Bohai Univ., Food Safety Key Lab of Liaoning Province, Jinzhou)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 35  Issue： 11  Page： 61-63  Publication year： 2014 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Gaint squid (Dosidicus gigas) ...

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Thesaurus term： *roasting(food) ,  *Decembrachiata ,  *moisture ,  food ,  texture(metal) ,  water content ,  water activity ,  bound water ,  hardness ,  chewiness
Semi thesaurus term： テクスチャ ,  粘着性 , 【Automatic Indexing@JST】

JST classification (1)： Animal aquatic foods  (FJ13020C)

Terms in the title (3)： ロースティング ,  イカ ,  水分