Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
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概要
- 論文の詳細を見る
A process was developed to produce a characteristic milk gel. Raw and market milk samples were freeze-concentrated using bacterial ice nuclei. The concentrates were kept at 5℃ and compressed at 300-600 MPa for 5 min. The combination of the freeze concentration and the pressurization gave a milk gel without adding any gelling agents. The addition of sugar at 10% to the concentrated milk improved its gel strength and viscoelasticity. The gel was characterized by a phase transition at about 62-75℃.
- 社団法人日本農芸化学会の論文
- 1993-05-23
著者
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WATANABE Michiko
Department of Neurovirology, Research Institute for Microbial Diseases, Osaka University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Honma Kazuo
Research Institute of QP Corporation
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Kumeno Keiko
Department of Food and Nutrition, Japan Women's University
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NAKAHAMA Nobuko
Department of Food and Nutrition, Japan Women's University
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Honma Kazuo
Department of Food and Nutrition, Japan Women's University
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Makino Takahiro
Department of Food and Nutrition, Japan Women's University
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Kumeno Keiko
Department Of Food And Nutrition Japan Women's University
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Nakahama N
Department Of Food And Nutrition Japan Women's University
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Honma Kazuo
Department Of Food And Nutrition Japan Women's University
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Makino Takahiro
Department Of Food And Nutrition Japan Women's University
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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Nakahama Nobuko
Department of Food and Nutrition, Japan Women's University
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