Study on Improving Sensory and Processing Propertiesas well as Health-promoting Functions of Foods

Author:

Kumagai-Sase Hitomi1

Affiliation:

1. Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference20 articles.

1. 2) Sase, H., Watanabe, M., Arai, S., and Ogawa, Y. (1987). Functional and sensory properties of meat emulsions produced by using enzymatically modified gelatin. J. Food Sci., 52, 893-895, 900.

2. 3) Kumagai, H., Lee, B.-H., and Yano, T. (1991). Flour treatment to improve the quality of extrusion-cooked rice-flour products. Agric. Biol. Chem., 51, 2067-2071.

3. 4) Kumagai, H., Kumagai, H., and Yano, T. (1993). Critical bubble radius for expansion in extrusion cooking. J. Food Eng., 20, 325-338.

4. 5) Kumagai, H., Lee, B.-H., Kumagai, H., and Yano, T. (1991). Critical radius and time course of expansion of an isolated bubble in wheat flour dough under temperature rise. Agric. Biol. Chem., 55, 1081-1087.

5. 6) Tsumura F., Ohsako, Y., Haraguchi, Y., Kumagai, H., Sakurai, H., and Ishii, K. (1993). Rapid enzymatic assay for ascorbic acid in various foods using peroxidase. J. Food Sci., 58, 619-622, 687.

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