Pioneer Works on Rheology of Foodstuffs in Japan (食品レオロジー特集号)

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概要

• 論文の詳細を見る

• Food is essential to life. The traditional and distinctive types of foods have been maintained and provided over many centuries in every country in the world. During recent years, processing technology has been developed for manufacturing a wide range of foods, and meanwhile many investigations on the rheology of foodstuffs have been made by scientists in the various academic disciplines. This article reviews the original works on rheology and texture of foodstuffs published by Japanese authors, and integrates advances made in areas of food science and technology in Japan. The contents are divided into four sections; some interpretations of food texture, rheological characteristics of traditional Japanese foods, progress in methods of rheology in allied fields, and international correlations in research activities on the rheology of foodstuffs.

• 一般社団法人　日本レオロジー学会の論文
• 2005-04-15

著者

• Matsumoto Sachio

  Former College Of Agriculture Osaka Prefecture University

関連論文

• Pioneer Works on Rheology of Foodstuffs in Japan (食品レオロジー特集号)
• Retardation Phenomenon Applied to the Thermal Conduction in Foodstuffs during a Variety of Heating Procedures (食品レオロジー特集号)

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