Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking(Food & Nutrition Science)
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概要
- 論文の詳細を見る
The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the flavor amount of spray-dried powder added.
- 社団法人日本農芸化学会の論文
- 2003-02-23
著者
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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SHIGA Hirokazu
Department of Biotechnology, Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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TAGUCHI Rumiko
Department of Biotechnology, Tottori University
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NISHIYAMA Taiji
Department of Biotechnology, Tottori University
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Yoshii H
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Siga Hirokazu
Department Of Biotechnology Tottori University
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Shiga Hirokazu
Department Of Applied Bioscience Faculty Of Engineering Kanagawa Institute Of Technology
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Taguchi Rumiko
Department Of Biotechnology Tottori University
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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Nishiyama Taiji
Department Of Biotechnology Tottori University
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