지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.16 No.2
- 발행연도
- 2011.6
- 수록면
- 157 - 164 (8page)
이용수
초록· 키워드
오류제보하기
The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (20)
참고문헌 신청
1. [학술지(정기간행물)] - Stauffer CE / 2000 / Emulsifiers as antistaling agents / Cereal Foods World 45 : 106 ~ 110
2. [학술지(정기간행물)] - Thygesen LG / 2003 / The effects of amylose and starch phosphate on starch gel retrogradation studied by low-field 1H NMR relaxometry / Starch/Starke 55 : 241 ~ 249
3. [단행본] - Damodaran S / 2007 / Fennema’s food chemistry. 4th ed / CRC Press Taylor & Francis Group : 112 ~
4. [학술지(정기간행물)] - Ciacco CF / 1979 / Effect of various ions on the kinetics of retrogradation of concentrated wheat starch gels / Starch/Starke 31 : 51 ~ 53
5. [학술지(정기간행물)] - Chang S / 1991 / Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids / J Food Sci 56 : 564 ~ 566
2. [학술지(정기간행물)] - Thygesen LG / 2003 / The effects of amylose and starch phosphate on starch gel retrogradation studied by low-field 1H NMR relaxometry / Starch/Starke 55 : 241 ~ 249
3. [단행본] - Damodaran S / 2007 / Fennema’s food chemistry. 4th ed / CRC Press Taylor & Francis Group : 112 ~
4. [학술지(정기간행물)] - Ciacco CF / 1979 / Effect of various ions on the kinetics of retrogradation of concentrated wheat starch gels / Starch/Starke 31 : 51 ~ 53
5. [학술지(정기간행물)] - Chang S / 1991 / Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids / J Food Sci 56 : 564 ~ 566
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-511-000539610