원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at 10℃ were much greater than G" over the entire range of frequency (w), with little dependence on . In general, G' values of surimi sol containing sucrose during heating (from 10 to 95℃) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of 34.8-37.4℃.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgments
References
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgments
References
키워드
- surimi
- rheology
- sugar
- thermal gelation
- storage modulus
저자정보
참고문헌
자료제공 : 네이버학술정보