機械そうめんの食感のミクロ構造的解析-Reference-Cited by-同舟云学术

機械そうめんの食感のミクロ構造的解析

Published:2023-04-15 Issue:4 Volume:70 Page:147-159
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Yasuda Midori¹,Yoneyama Akio²,Takeya Satoshi³,Tabata Masaaki⁴,Kawasaki Miku¹,Ehara Narumi¹,Hirosawa Ichiro²,Seno Yoshiki²

Affiliation:

1. Department of Health and Nutrition Sciences, Nishikyushu University

2. SAGA Light Source

3. National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology (AIST)

4. Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/70/4/70_NSKKK-D-22-00053/_pdf

Reference25 articles.

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2. 2) 小川玄吾 (1985). 手延素麺, 調理科学, 18, 11-16.

3. 3) Nakagaki, T. and Oba, K. (1988). Factors affecting the delicacy of noodles (UDON) -Analytical research by sensory evaluation-. Journal of the Nagoya Women's College, 34, 93-101 (中垣孝子, 大羽和子. 麺 (うどん) のおいしさを決定する要因 : 官能評価による解析, 名古屋女子大学紀要).

4. 4) Ohisa, N., Horigane, A., Ohno, T., and Yoshida, M. (2005). Comparison of hardness of cooked Inaniwa-udon and hardness of other wheat noodles. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 52, 522-527 (大久長範, 堀金明美, 大能俊久, 吉田充. 稲庭うどんと他のめんとの破断強度比較, 日本食品科学工学会誌).

5. 5) Kojima, K. (2004). Difference between machine-made noodles and handmade noodles―a study on improvement in taste and hardness to chew of machine-made noodles―. The Bulletin of Hachinohe Institute of Technology, 18, 241-246 (小嶋高良. 機械製うどんと手打ちうどんの違いについて―機械製うどんの食味・食感の向上に関する研究―, 八戸工業大学紀要).