特集　食品加工・処理の最新技術と熱物性　高温処理とエクストルージョン・クッキング

DOI
  • 野口 明徳
    農林水産省食品総合研究所食品工学部製造工学研究室

書誌事項

タイトル別名
  • High Temperature Cooking and Extrusion Cooking.

この論文をさがす

説明

Existing food processes, more ore less, use the chemical and physical properties of food components to change them to food ingredients or foods. Reactive properties are generally heat-labile and food raw materials contain some water. These factors have partially restricted food processing research to moderate heat treatment, less than the boiling point of water. However, recent active researches on the high tempprature short time cooking, has opened a way to new food processing. The practical aim of this paper was to introduce the recent researches of this field with emphasis on Extrusion Cooking.

収録刊行物

  • 熱物性

    熱物性 5 (4), 291-296, 1991

    日本熱物性学会

詳細情報 詳細情報について

  • CRID
    1390282679642016384
  • NII論文ID
    130003707183
  • DOI
    10.2963/jjtp.5.291
  • ISSN
    1881414X
    0913946X
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ