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Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture

  • Published:2022-05-15 Issue:5 Volume:69 Page:213-224
  • ISSN:1341-027X
  • Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
  • language:en
  • Short-container-title:J. Food Sci. Technol. Res.

Author:

Yamaya Kenta1,Takei Ryo1,Takahashi Hajime1,Katsuno Nakako2,Nishizu Takahisa3

Affiliation:

1. KAMEDA SEIKA CO., LTD.

2. United Graduate School of Agricultural Science, Gifu University, Tokai National Higher Education and Research System

3. Faculty of Applied Biological Sciences, Gifu University, Tokai National Higher Education and Research System

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference23 articles.

1. 1) Yamaya, K., Hosoi, Y., Takei, R., Washio, H., and Nishizu, T. (2019). Quantitative evaluation of kuchidoke from rice crackers. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 66, 90-99 (山谷健太, 細井友加里, 竹井亮, 鷲尾英明, 西津貴久, 米菓の口どけ感の定量的評価, 日本食品科学工学会誌).

2. 2) Ishibashi, K., Fukataki, S., and Miyata, K. (2015). Evaluation of human impressions regarding sizzle words for rice crackers: ─ a focus on onomatopoeias ─. The Japanese Society for Artificial Intelligence, 30, 229-236 (石橋 賢, 深瀧 創, 宮田 一乗, 米菓を対象としたシズル語の印象評価： ─オノマトペを中心に─, 人工知能学会論文誌) .

3. 3) Takemasa, M. (2019). Food 3D printer. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 66, 186 (武政誠, 食品 3D プリンタ, 日本食品科学工学会誌).

4. 4) 堤智昭, 堀伸二郎 (2005). 第 6 章食品中の汚染物質および変質物, 食品衛生検査指針 理化学編, 厚生労働省監修, 大日本法令印刷株式会社, 東京, pp. 512-513.

5. 5) Moriguchi, N., and Nakamura, T. (2013). Effect of oil addition on egg white protein/agar co-gels with different continuous phase. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 60, 471-479 (森口奈津美, 連続相の異なる卵白・寒天共存ゲルへの油添加の影響, 日本食品科学工学会誌).
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