Gel-setting and Gel-melting Temperatures of Aqueous Gelatin Solutions under High Pressure Measured by a Hot-wire Method

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概要

• 論文の詳細を見る

• The gel-setting and gel-melting temperatures of aqueous gelatin solutions (0.5 and 1.0 wt% ) were measured by a steady state hot-wire method during treatment under high hydrostatic pressure up to 200MPa. The high-pressure treatment caused both the gel-setting and gel-melting temperatures to increase with increasing pressure. The hot-wire method was proved to be effective for assessing the coagulation or gelation of food materials under pressurized conditions.

• 社団法人日本農芸化学会の論文
• 1996-08-23

著者

• Shimada Keiko

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• Sakai Yoshio

  Kyowa Hakko Kogyo Co. Ltd. Tsukuba Research Laboratories

• SAKAI Yoshio

  Faculty of Science and Engineering, Science University of Tokyo in Yamaguchi

• NAGAMATSU Kazuyuki

  Faculty of Science and Engineering, Science University of Tokyo in Yamaguchi

• HORI Tomoshige

  Technology and Research Institut, Snow Brand Milk Products Co., Ltd.

• HAYASHI Rikimaru

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• Hori Tomoshige

  Technology And Research Institut Snow Brand Milk Products Co. Ltd.

• Nagamatsu Kazuyuki

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• Sakai Yoshio

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• Hayashi Rikimaru

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University

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• Gel-setting and Gel-melting Temperatures of Aqueous Gelatin Solutions under High Pressure Measured by a Hot-wire Method
• Purification of a Latent Form of Polyphenoloxidase from La France Pear Fruit and Its Pressure- activation
• Changes in Vacuolar Protease Activities during Synchronous Culture of Saccharomyces cerevisiae
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