Study of Moisture Transfer and Reaction Kinetics in Food Processing
Author:
Affiliation:
1. Tokyo University of Marine Science and Technology
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/20/2/20_19549/_pdf
Reference31 articles.
1. 1) K. Yamamoto; “High pressure and starch” (in Japanese). Kouaturyoku no Kagaku to Gizyutu, 16, 31-36 (2006).
2. 2) M. Fukuoka, K. Ohta,H. Watanabe; Determination of the terminal extent of starch gelatinization in a limited water system by DSC. J. Food Eng., 53, 39-42 (2002).
3. 3) M. Fukuoka; “Starch gelatinization and retrogradation” (in Japanese). Reito, 78, 392-397 (2003).
4. 4) S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, H. Watanabe; Water holding capacity profile that governs water migration in starchy food during boiling. Jap. J. Food Eng., 8, 131-136 (2007).
5. 5) M. Fukuoka, I. Gen, S. Konoo, H. Watanabe; Gelatinization properties of cross-linked phosphate di-ester type tapioca starch (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 51, 637-640 (2004).
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