書誌事項
- タイトル別名
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- Preparation of Vegetable Oil-added Soybean Protein Gel
- ショクブツ ユシ テンカ ダイズ タンパクシツ ゲル ノ チョウセイ
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抄録
Soybean protein gels containing vegetable oils (cotton seed, corn, rape seed, sunflower and safflower oil) were prepared successfully by using oil-lecithin mixtures which were prepared by evaporating ethanol after dissolving oils and soybean lecithin in ethanol. The hardness of the gels decreased almost linearly with, an increase of the oil content. Incorporation ratio of oil into gel was a little different depending on the kind of oil, but it increased almost linearly with increasing oil content. The order of organoleptic acceptability of the gels was rape seed>cotton seed>corn>sunflower>safflower oil.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 30 (11), 658-660, 1983
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406757632
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- NII論文ID
- 130003967171
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 2611271
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可