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High Temperature Cooking and Extrusion Cooking.
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- Noguchi Akinori
- National Food Research Institute
Bibliographic Information
- Other Title
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- 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
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Description
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.
Journal
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- Netsu Bussei
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Netsu Bussei 5 (4), 291-296, 1991
JAPAN SOCIETY OF THERMOPHYSICAL PROPERTIES
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Details 詳細情報について
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- CRID
- 1390282679642016384
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- NII Article ID
- 130003707183
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- ISSN
- 1881414X
- 0913946X
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed