Texture and Rheology in Food and Health

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概要

• 論文の詳細を見る

• The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.

• 社団法人　日本食品科学工学会の論文
• 2009-03-01

著者

• Nishinari Katsuyoshi

  Department Of Food And Human Health Sciences Graduate School Of Human Life Science Osaka City Univer

• Nishinari Katsuyoshi

  Department Of Food And Human Health Sciences Graduate School Of Human Life Science Osaka City Univer

関連論文

• Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier
• Dynamic Viscoelasticity of Iota Carrageenan Gelling System near Sol-Gel Transition
• Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
• Texture and Rheology in Food and Health
• Parameters of Texture Profile Analysis
• Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

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