Effects of drying conditions on moisture distribution in rehydrated spaghetti
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| Název: | Effects of drying conditions on moisture distribution in rehydrated spaghetti |
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| Autoři: | Ogawa, Takenobu, Adachi, Shuji |
| Přispěvatelé: | 安達, 修二 |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 78:1412-1414 |
| Informace o vydavateli: | Informa UK Limited, 2014. |
| Rok vydání: | 2014 |
| Témata: | Food Handling, moisture distribution, Food Handling/methods, Temperature, Water, 04 agricultural and veterinary sciences, Triticum/chemistry, 0404 agricultural biotechnology, drying condition, Water/chemistry, Desiccation/methods, Desiccation, 0405 other agricultural sciences, spaghetti, Triticum |
| Popis: | Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti. |
| Druh dokumentu: | Article |
| Popis souboru: | application/pdf |
| Jazyk: | English |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1080/09168451.2014.918493 |
| Přístupová URL adresa: | https://repository.kulib.kyoto-u.ac.jp/dspace/bitstream/2433/200679/1/09168451.2014.918493.pdf https://pubmed.ncbi.nlm.nih.gov/25130745 http://repository.kulib.kyoto-u.ac.jp/dspace/bitstream/2433/200679/1/09168451.2014.918493.pdf https://core.ac.uk/display/39323849 https://pubmed.ncbi.nlm.nih.gov/25130745/ https://www.ncbi.nlm.nih.gov/pubmed/25130745 http://ci.nii.ac.jp/naid/120005663296 https://www.tandfonline.com/doi/abs/10.1080/09168451.2014.918493 |
| Rights: | OUP Standard Publication Reuse |
| Přístupové číslo: | edsair.doi.dedup.....ca9a4fe881e40d4af3a1b160d5b9ea3c |
| Databáze: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstrakt: | Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti. |
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| ISSN: | 13476947 09168451 |
| DOI: | 10.1080/09168451.2014.918493 |