果汁かんのゲル化に及ぼす有機酸塩の影響
書誌事項
- タイトル別名
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- Effect of the Salts of Organic Acid on the Gelatinization of Fruit Juice Jelly
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説明
The gelatinization in agar jelly is remarkably inhibited by heating with an organic acid. But fruit juice makes this gelatinization inhibition action (peptization) very weak. So several experiments were made on the gelatinization promotion factors in fruit juice and the following results were obtained.<BR>1. The jelly strength of the jelly with an organic acid is intensified by the addition of salts of organic acid.<BR>2. The jelly strength is not influenced by the difference of minerals or of combination forms (i. e., monobasic, bibasic or tribasic) of the salt of organic acid.<BR>From those results, it can be inferred that in agar jelly, both gelatinization promotion action and inhibition action of organic acid peptization are caused by the salts of organic acid (mainly potassium citrate) in fruit juice.
収録刊行物
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- 家政学雑誌
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家政学雑誌 28 (3), 183-187, 1977
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681307634176
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- NII論文ID
- 130003716821
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- ISSN
- 18847870
- 04499069
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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
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
