Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

スポンサーリンク

概要

• 論文の詳細を見る
• 2012-12-23

著者

• Yamane Chihiro

  Faculty Of Home Economics Kobe Women's University

• Seguchi Masaharu

  Faculty Of Home Economics Kobe Women's University

• Tabara Aya

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• TABARA Aya

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

関連論文

• Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
• Effect of Flour Changes Due to Storage on Kasutera Cake Volume
• Characterization of Morphology and Physical Strength for Bacterial Cellulose Produced by an Enterobacter sp.
• Two Different Surface Properties of Regenerated Cellulose due to Structural Anisotropy
• Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials
• Structure and Properties of Low-Substituted Hydroxypropylcellulose Films and Fibers Regenerated from Aqueous Sodium Hydroxide Solution
• Improvemnet of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
• Structure of Regenerated Cellulose Films from Cellulose/Aqueous NaOH Solution as a Function of Coagulation Conditions
• Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties
• Effects of Hydrophobic Solvents on X-Ray Diffraction Patterns of Regenerated Cellulose Membrane
• Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution
• Improving Effects of Stored Wheat Flour on Pancake Texture
• Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
• Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
• Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
• Development of Gluten-Free Bread baked with Yam Flour
• Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

もっと見る 閉じる

スポンサーリンク