Relationship between the Turbidity of Dashi (Soup Stock) Made from Fushi (Boiled, Smoke-dried Fish Fillet) and the Chemical Components Present, and the Component Mainly Responsible for the Turbidity-Reference-Cited by-同舟云学术

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Relationship between the Turbidity of Dashi (Soup Stock) Made from Fushi (Boiled, Smoke-dried Fish Fillet) and the Chemical Components Present, and the Component Mainly Responsible for the Turbidity

Published:2010 Issue:6 Volume:57 Page:251-256
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Yamazawa Masakatsu,Koshino Shouichi

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference18 articles.

1. 1) 大石圭一,田村祐子,村田喜一,カツオブシの品質—II,品質とエキスのアミノ酸組成,日水試,25, 639-643(1959).

2. 2) 鴻巣章二,前田安彦,藤田孝夫,かつお節だし中のイノシン酸および遊離アミノ酸の呈味効果について,日水試,26, 45-48(1960).

3. Taste active components of dried skipjack. (Part I). Extractive components of dried skipjack (Katsuobushi).

4. 4) 西堀幸吉,奥山清美,鰹節香気成分—V,高沸点フェノール成分の同定,日水試,38, 231-238(1972).

5. 5) 金和子,山西貞,中谷陽一,松井知子,かつお節の香気成分に関する研究(第2報),塩基性部,フェノール部および非カルボニル中性部について,農化,45, 328-336(1971).

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1. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup;Journal of Food Science and Technology;2011-04-27

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