Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Ai Teramoto"'
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:382-391
多機能オーブンレンジのオーブン（Ov），グリル（Gr），スチーム（Sm），マイクロ波（Mw）加熱機能および過熱水蒸気のオーブン加熱機能（SSO），過熱水蒸気のグリル加熱機能（SSG），
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73a1ec6fb853207d6ad0412840f49fb
https://doi.org/10.3136/nskkk.58.382
https://doi.org/10.3136/nskkk.58.382
Autor:
Ai Teramoto, Megumi Kubota
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 68:388-396
近年，乳幼児の食物アレルギー問題が増加している。そのため，保育所給食でのアレルギー対応が非常に重要である。そこで，本報では，保育所給食における食物アレルギー対応食導入
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::876fc72d19c9973a25b8815bc5b79db8
https://doi.org/10.5264/eiyogakuzashi.68.388
https://doi.org/10.5264/eiyogakuzashi.68.388
Publikováno v:
The Review of High Pressure Science and Technology. 18:133-138
Food (i.e. vegetables, tofu, egg-custard gel, agar gel or kon-nyaku) was pressurized at 0.1∼686 MPa and -20°C. Texture and structure were compared with the untreated control or food frozen in freezers (-20°C, -30°C or -80°C) at 0.1 MPa. At 200
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5536a7320cad1b540b3d3b021ea246b9
https://doi.org/10.4131/jshpreview.18.133
https://doi.org/10.4131/jshpreview.18.133
Autor:
Megumi Kubota, Ai Teramoto
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 65:29-36
Eggs and milk are two major allergens for preschoolers. This study analyzed the frequency of using eggs and/or cow's milk in dishes, and the proportion of these foods in the private menus and shared menus for nursery school lunches in the Okayama dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a80b240a931dc775079f49019c81fb22
https://doi.org/10.5264/eiyogakuzashi.65.29
https://doi.org/10.5264/eiyogakuzashi.65.29
Publikováno v:
Journal of Food Science. 63:1054-1057
To determine effects of high-pressure thawing on quality of high-pressure frozen tofu, kinu-tofu (soybean curd) was frozen 90 min at ca -20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c8d41bdae147cd6de10b08d55914362
https://doi.org/10.1111/j.1365-2621.1998.tb15853.x
https://doi.org/10.1111/j.1365-2621.1998.tb15853.x
Publikováno v:
Food Hydrocolloids. 20:160-169
To determine the effects of sucrose and high-pressure-freezing, two kinds of agar gel were compared; A gel with high visco-elasticity and B gel, an ordinary dessert gel. Both agar gels with 0, 5, 10 or 20% sucrose were frozen at 0.1–686 MPa and −
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71f7db51d236faf521e8128b393b78dd
https://doi.org/10.1016/j.foodhyd.2005.01.008
https://doi.org/10.1016/j.foodhyd.2005.01.008
Autor:
Ai Teramoto, Michiko Fuchigami
Publikováno v:
Food Hydrocolloids. 17:895-899
To determine the effects of sucrose and high-pressure-freezing, unsubstituted form-gellan gum gels with 0, 5, 10 or 20% sucrose were frozen at 0.1–686 MPa and −20 °C. Gels were frozen during pressurization at 0.1, 100, 600–686 MPa. However, at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::799038b1e299fcffaf77cf6e401189ef
https://doi.org/10.1016/s0268-005x(03)00111-5
https://doi.org/10.1016/s0268-005x(03)00111-5
Autor:
Ai Teramoto, Michiko Fuchigami
Publikováno v:
Journal of Food Science. 68:528-533
To determine the effects of high-pressure freezing, agar gel with 0, 5, 10, or 20% sucrose were frozen at 0.1 to about 686 MPa and -20 °C. Exothermic peaks were detected at 0.1, 100, 500 to about 686 MPa (freezing). However, at approximately 200 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc0e831d5a34540e3db74a3aa55bd417
https://doi.org/10.1111/j.1365-2621.2003.tb05706.x
https://doi.org/10.1111/j.1365-2621.2003.tb05706.x
Publikováno v:
Innovative Food Science & Emerging Technologies. 3:139-147
Tofu with 0, 2.5 or 5% trehalose was pressurized at 100–686 MPa and approximately −20 °C for 60 min to determine changes in temperature and sensory evaluation of high-pressure-frozen tofu as affected by trehalose. Tofu froze during pressurizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15512f46571fe1dc723f9991741dc96e
https://doi.org/10.1016/s1466-8564(02)00007-3
https://doi.org/10.1016/s1466-8564(02)00007-3
Autor:
null Kayoko Ishii, null Ai Teramoto, null Hiroko Kuwada, null Chihiro Nakazaki, null Yuri Jibu, Mayumi Tabuchi, null Michiko Fuchigami
Publikováno v:
Journal of Food Science and Engineering. 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05ca47a544db106a01eb26aff0a8dc25
https://doi.org/10.17265/2159-5828/2014.04.002
https://doi.org/10.17265/2159-5828/2014.04.002