ＥＰＡおよびＤＨＡを多く含む魚油で調製したマヨネーズ様乳化物の物性評価
書誌事項
- タイトル別名
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- Evaluation of Rheological Properties of Mayonnaise-like Emulsions Prepared from EPA and DHA Rich Fish Oils.
- EPA オヨビ DHA オ オオク フクム ギョユ デ チョウセイシタ マヨネ
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説明
In order to consume fish oil much easier, rheological properties of mayonnaise-like emulsions made from EPA and DHA-rich fish oils have been compared with that made from vegetable salad oils. There were no differences in particle size distribution of oil droplets, viscosity and dynamic viscoelasticity between fish oil emulsions and mayonnaise. Under shear stress, fish oil emulsions show high thixotropy, and particle size of fish oil emulsions increases. It must be emphasized that fish oil emulsions must carefully be handled and transported after their preparation, accordingly.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 63 (3), 391-395, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681389003008
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- NII論文ID
- 10004851193
- 10007600011
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4217678
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- 本文言語コード
- ja
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- IRDB
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
