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半固体食品におけるテクスチャーの好みに関する調査(第1報)牛乳かん
https://doi.org/10.24516/00000329
https://doi.org/10.24516/000003299e436657-57e5-43c9-bc6b-286085f1f1b3
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Hankotai_Hirashima (168.5 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2020-10-31 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 半固体食品におけるテクスチャーの好みに関する調査(第1報)牛乳かん | |||||||||||
| タイトル | ||||||||||||
| タイトル | Research for favored texture of semi-solid foods : I agar jelly with milk | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | テクスチャー | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 半固体食品 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 官能検査 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 牛乳かん | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | かたさ | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24516/00000329 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
平島, 円
× 平島, 円
× HIRASHIMA, Madoka
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | The favored texture and hardness for agar jellies with milk were investigated by mean of sensory testing and fracture measurement, respectively. Three types of jellies were prepared with varying the quantity of milk. The agar jellies with a highest quantity of milk had less fracture stress and fracture strain compared with those of agar jellies with less quantity of milk, while having a higher Young's modulus. The sensory test panels of the sensory test preferred the agar jellies with higher quantity of milk because of their smoothness and better taste. | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | The favored texture and hardness for agar jellies with milk were investigated by mean of sensory testing and fracture measurement, respectively. Three types of jellies were prepared with varying the quantity of milk. The agar jellies with a highest quantity of milk had less fracture stress and fracture strain compared with those of agar jellies with less quantity of milk, while having a higher Young's modulus. The sensory test panels of the sensory test preferred the agar jellies with higher quantity of milk because of their smoothness and better taste. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of Gifu City Women's College 巻 55, p. 85-87, 発行日 2005 |
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| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 09163174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10208264 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 110004476961 | |||||||||||
