日本食品科学工学会, Food Science and Technology Research 論文賞,Water diffusion in buckwheat noodles and wheat noodles during boiling and holding as determined from MRI and rectangular cylinder diffusion model吉田充
Kentaro Irie   Toshio Kawahara   Toru Hirauchi   Akemi K. Horigane   Mitsuru Yoshida   
LWT-FOOD SCIENCE AND TECHNOLOGY 80 364-370 2017年7月 [査読有り]
Lengthwise grooving was adopted to produce quick boil spaghetti with standard thicknesses after boiling. Ordinary dried spaghetti with a 1.6 mm diameter (Sample A, 7 min boiling time) was compared to quick boil spaghetti samples, namely spaghetti ...
Acrylamide, a probable human carcinogen, is found in a wide range of high-temperature processed and/or cooked foods. Acrylamide is formed mainly from asparagine in Maillard reaction in the presence of reducing sugar such as fructose and glucose. W...