Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Taka-Aki Mutoh"'
Publikováno v:
Food Hydrocolloids. 83:317-325
The role of solid fat content (SFC) within fat particles was examined for its effects on adsorption behaviour at the air–water interface. Three kinds of vegetable oil with different SFC profiles were mixed with a sodium caseinate solution (2% w/w)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1760a341bc594b6fb44b98206b486b37
https://doi.org/10.1016/j.foodhyd.2018.05.003
https://doi.org/10.1016/j.foodhyd.2018.05.003
Autor:
Yuko Nambu, Taka-Aki Mutoh, Yasuki Matsumura, Tatsuya Kosugi, Kentaro Matsumiya, Kimio Nishimura, Sanae Horiguchi
Publikováno v:
Food Structure. 12:94-102
The stability against solidification during storage and whippability of commercial cream products vary depending on the repetition of heat treatment and homogenization necessary for extended shelf-life. First, the two commercial creams subjected to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eca0344f7333d28e590451a397d9ed9e
https://doi.org/10.1016/j.foostr.2017.02.003
https://doi.org/10.1016/j.foostr.2017.02.003
Publikováno v:
International Dairy Journal. 17:24-28
The effects of addition of an oil-soluble emulsifier on cream solidification after the thermal treatment, in which the cream was temporarily heated and then cooled, were investigated. Thirteen oil-soluble emulsifiers were tested for the ability to re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a00f4cae9f780962fb4b366fb4c5aa0a
https://doi.org/10.1016/j.idairyj.2006.01.004
https://doi.org/10.1016/j.idairyj.2006.01.004
Publikováno v:
European Journal of Lipid Science and Technology. 108:898-903
Phospholipids (PL) extracted from bovine milk and soybeans were tested for their emulsifying properties in reconstituted cream using butter oil. Bovine milk PL dispersed in the oil phase were found to stabilize the cream, whereas soybean PL were foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b42252261e9ce6c8f81c5984b579bef4
https://doi.org/10.1002/ejlt.200600109
https://doi.org/10.1002/ejlt.200600109
Publikováno v:
Food Science and Technology Research. 8:50-54
Moisture migration in deep-fried food was investigated during frozen storage with regular temperature cycling for defrosting. The increase in moisture content of the coating and the change in water vapor weight in the package suggest that moisture fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9595a3db204a1014df3d9ca972c93400
https://doi.org/10.3136/fstr.8.50
https://doi.org/10.3136/fstr.8.50
Publikováno v:
Journal of the American Oil Chemists' Society. 78:177-183
The relationship between the characteristics of oil droplets and the change in appearance of cream was investigated. The model creams (40 wt% oil-in-water emulsion), similar to commerical products, were prepared with vegetable fat, milk protein, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8a3a1e0e031be6ba385cf58ed78a036
https://doi.org/10.1007/s11746-001-0240-0
https://doi.org/10.1007/s11746-001-0240-0
Autor:
Tomohiko Mori, Taisuke Sugimoto, Junichi Mano, Yasuki Matsumura, Yasuhiko Shiinoki, Taka-Aki Mutoh
Publikováno v:
Journal of the American Oil Chemists' Society. 78:183-188
The effects of fat crystallization induced by thermal treatment on the rheological properties of creams and physical phenomena at the oil droplet surfaces were investigated. Creams A or B were prepared from commercial proprietary fats A or B (vegetab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1db72c84c56692a0a4f29819e96c0811
https://doi.org/10.1007/s11746-001-0241-z
https://doi.org/10.1007/s11746-001-0241-z