- n.
- 弾性力
English Journal
- Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn).
- Li S1, Li X2, Lamikanra O3, Luo Q1, Liu Z1, Yang J1.
- Food chemistry.Food Chem.2017 Feb 1;216:316-23. doi: 10.1016/j.foodchem.2016.08.044. Epub 2016 Aug 20.
- The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC-MS were a combination of the rhizome's native compounds and those from the soil and water environment, and are pr
- PMID 27596426
- Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.
- Chen L1, Tian Y1, Tong Q2, Zhang Z2, Jin Z3.
- Food chemistry.Food Chem.2017 Jan 1;214:702-9. doi: 10.1016/j.foodchem.2016.07.122. Epub 2016 Jul 21.
- The effects of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduc
- PMID 27507528
- Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.
- Zuo F1, Chen Z2, Shi X3, Wang R3, Guo S4.
- Food chemistry.Food Chem.2016 Dec 15;213:561-6. doi: 10.1016/j.foodchem.2016.07.008. Epub 2016 Jul 5.
- The cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature pressure cooking (HTPC) and traditional cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the con
- PMID 27451218
Japanese Journal
- Improving Effects of Stored Wheat Flour on Pancake Texture
- NAKAMURA Chieko,SEGUCHI Masaharu
- Food science and technology research 13(3), 221-226, 2007-08-01
- … Pancakes baked using these flours yielded higher pancake springiness when tested. … It was found that the increase of pancake springiness was strongly associated with the interaction between prime starch and tailings fractions in stored wheat flour. …
- NAID 10019859021
- Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
- OZAWA Miki,SEGUCHI Masaharu
- Food science and technology research 12(3), 167-172, 2006-08-01
- … These dry heated wheat flours gave a large pancake springiness. … The temperatures and the duration times for complete pancake springiness were as follows ; … Interaction between the prime starch and the tailings fractions in wheat flour produced by dry heating was highly correlated to improvements in the pancake springiness. …
- NAID 130000061806
Related Links
- springiness Definition from Wiktionary, the free dictionary Jump to: navigation, search English [edit] Noun [edit] springiness (uncountable) The property of being springy. Synonyms [edit] bounce bounciness elasticity resilience spring ...
- Sign Up|Log In Home | How It Works | Leaderboards | Blog | Help THE CHALLENGE THE DICTIONARY LOOK IT UP VOCABULARY LISTS Search Results Advanced Search List Builder Random Word springiness DEFINITIONS OF: springiness
Related Pictures
