Art

J-GLOBAL ID：201802249748418537   Reference number：18A2141958

“Setting-Freezing-Reheating” Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel

凍結澱粉-すり身ゲルのゲル特性を改善する「セッティング-凍結-再加熱」法

Author (6)： JIA Ru (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  HIRAOKA Yoshinobu (Ehime Inst. Industrial Technol., Ehime, JPN) ,  TUNG Yilun (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  NAKAZAWA Naho (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  OSAKO Kazufumi (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  OKAZAKI Emiko (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 6  Page： 999-1006  Publication year： Nov. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *seafood processing ,  *surimi ,  *gel ,  *frozen storage ,  *quality change ,  heating ,  freezing ,  Starch ,  additive effect ,  micro structure ,  loss ,  gelatinization ,  starch granule ,  strength ,  gel strength
Semi thesaurus term： drip loss

JST classification (4)： Food quality  (FJ01040F) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Starch  (FJ05030W) ,  Animal aquatic foods  (FJ13020C)

Reference (35)：

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Terms in the title (7)： 凍結 ,  澱粉 ,  すり身 ,  ゲル ,  セッティング ,  再加熱 ,  法