Art

J-GLOBAL ID：201902268968215719   Reference number：19A2636462

最新の乾燥技術動向 噴霧乾燥法による機能性食品粉体の作製

Author (1)： YOSHII HIDEFUMI (香川大 農)
Material： 粉体技術
Volume： 11  Issue： 11  Page： 948-951  Publication year： Nov. 01, 2019 
JST Material Number： Y0903B  ISSN： 1883-3292  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *spray drying ,  functional food ,  *powdered food ,  emulsifying agent ,  filler(pharmaceuticals) ,  *maltodextrin ,  casein ,  *fish oil ,  polyene ,  omega-3 fatty acid ,  unsaturated fatty acid

JST classification (1)： Food drying  (FJ03040T)

Substance index (2)： Docosahexaenoic acid ,  Eicosapentaenoic Acid

Reference (4)：

• Asmaliza Abd Ghani, Sae Adachi, Kohei Sato, Hirokazu Shiga, Syouma Iwamoto, Tze Loon Neoh, Shuji Adachi, Hidefumi Yoshii : ”Effects of oil-droplet diameter and dextrose Equivalent of maltodextrin on the surface-oil ratio of microencapsulated fish oil by spray drying”, Journal of chemical engineering of Japan, 50 (10), pp. 799-806 (2017).
• Kohshi Kikuchi, Shuichi Yamamoto, Hirokazu Shiga, Hidefumi yoshii, Shuji Adachi : ”Surface oil Content of microcapsules containing various oil fractions and oil-droplet sizes”, Japan Journal of Food Engineering, 14 (4), pp. 169-173 (2013)
• Shisei Takashige, Dwi Ariyanto Hermawan, Hirokazu Shiga, Shuji Adachi, Hidefumi Yoshii : ”Behavior of flavor release from emulsified d-limonene in spray-dried powders with various wall materials”, Japan Journal of Food Engineering, 18 (1), pp. 53-38 (2017).
• Shisei Takashige, Shouma Iwamoto, Hirokazu Shiga, Yusuke Kakizaki, Yoshifumi Yamaya, Asami Ushirosako, Kazuki Maruyama, Shuji Adachi, Hidefumi Yoshii : Food Science and Technology Research, 25 (3), pp. 363-371.(2019).

Terms in the title (5)： 技術動向 ,  噴霧乾燥 ,  機能性食品 ,  粉体 ,  作製