Art

J-GLOBAL ID：201802268716662759   Reference number：18A0720949

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

凍結後のすり身ゲルのゲル化品質を改善するための低糊化温度のサツマイモ澱粉【JST・京大機械翻訳】

Author (8)： Jia Ru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Katano Toyohiko (SUNUS Co., Ltd., Nanei 3-20, Kagoshima, 891-0196, Japan) ,  Yoshimoto Yasushi (SUNUS Co., Ltd., Nanei 3-20, Kagoshima, 891-0196, Japan) ,  Gao Yuanpei (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Watanabe Yuki (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Nakazawa Naho (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Osako Kazufumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Okazaki Emiko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 81  Page： 467-473  Publication year： 2018 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The effects of native sweet po...

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Thesaurus term： *quality ,  micro structure ,  *gel ,  quick freezing ,  *gelatinization ,  hardness ,  ice crystal ,  starch granule ,  freezing speed ,  thawing ,  *freezing ,  drip ,  *gelation ,  *surimi
Semi thesaurus term： ドリップロス , 【Automatic Indexing@JST】

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F)

Terms in the title (6)： 凍結 ,  すり身 ,  ゲル ,  ゲル化 ,  糊化 ,  サツマイモ澱粉