Analysis of diffusion of sodium ion and glucose into food materials in steam convection oven-Reference-Cited by-同舟云学术

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Analysis of diffusion of sodium ion and glucose into food materials in steam convection oven

Published:2018 Issue:3 Volume:29 Page:147-156
ISSN:1346-9770
Container-title:Journal for the Integrated Study of Dietary Habits
language:en
Short-container-title:J. Integr. Stud. Diet. Habis

Author:

Tayama Kenji¹,Furuta Ayumi²³,Araki Aya¹,Okamoto Yoko¹,Tanimoto Shota⁴,Hashiba Hiroko⁵

Affiliation:

1. Faculty of Health Sciences, Hiroshima Shudo University

2. Faculty of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences

3. Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima（corresponding author）

4. Faculty of Human Culture and Science, Prefectural University of Hiroshima

5. Faculty of Health and Nutrition, Tokyo Seiei College

Publisher

Japanese Association for the Integrated Study of Dietary Habits

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

https://www.jstage.jst.go.jp/article/jisdh/29/3/29_147/_pdf

Reference6 articles.

1. 3) Odake S, Hatae K, Shimada A, Iibuchi S: Apparent diffusion coefficient of sodium chloride in cubical agar gel, Agric. Biol. Chem., 54, 2811-2817 (1990)

2. 7) Hashiba H, Komiyama J, Nakanishi T, Gocho H: Dual mode diffusion of NaCl in Japanese radish under cooking conditions, Journal of Food Science, 72, C154-C162 (2007)

3. 8) Hashiba H, Gocho H, Komiyama J: Dual mode diffusion and sorption of sodium chloride in pre-cooked egg white, LWT-Food Science and Technology, 41, 1978-1986 (2008)

4. 9) Hashiba H, Gocho H, Komiyama J: Dual mode diffusion and sorption of sodium chloride in poek meats under cooking conditions, LWT-Food Science and Technology, 42, 1153-1163 (2009)

5. 10) Hashiba H, Gocho H, Komiyama J: Dual mode diffusion and sorption of sodium chloride in pre-cooked potato (Solanum tuberosum L.), Journal of Food Research, 2, 66-79 (2013)

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