Texture evaluation and control of commercially available strawberry jam based on physical properties
Author:
Affiliation:
1. Faculty of Health Science, Hiroshima Shudo University
2. (Former) Aohata Corporation
3. Faculty of Human Science, Hiroshima Bunkyo University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/9/69_417/_pdf
Reference20 articles.
1. 1) Sakai, N. (2021). Gelling agents provide the foods with texture. Journal of Cookery Science of Japan, 54,162-165 (坂井二千佳. 食品用ゲル化剤, 日本調理科学会誌).
2. 2) Hayakawa, F., Ioku, K., Akuzawa, S., Saito, M., Nishinari, K., Yamano, Y., and Kohyama, K. (2005). Collection of Japanese texture terms (Studies on Japanese terms Part1). Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 52, 337-346 (早川文代, 井奥加奈, 阿久澤さゆり, 齋藤昌義, 西成勝好, 山野善正, 神山かおる. 日本語テクスチャー用語の収集,日本食品科学工学会誌).
3. 3) Hayakawa, F., Naganawa, S., Hoshino, T., Kazami, Y., and Kohyama, K. (2011). Development of a list of texture descriptors for jam in Japanese. Report of National Food Research Institute, 75, 45-54 (早川文代, 長縄省吾, 干野隆芳, 風見由香利, 神山かおる.ジャムのテクスチャー用語リストの作成,食品総合研究所研究報告).
4. 4) Broomes, J. and Badrie, N. (2010). Effects of low-methoxyl pectin on physicochemical and sensory properties of reduced-calorie sorrel/roselle (Hibiscus sabdariffa L.) jams. The Open Food Science Journal, 4, 48-55.
5. 5) Basu, S., and Shivhare, U.S. (2013). Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam. Food and Bioprocess Technology, 6, 1401-1413.
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