National Taiwan Ocean University Institutional Repository:Item 987654321/36689
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题名: UV及輻射照射豬及魚明膠改善膠體及慕斯預拌粉品質
UV treatment and gamma irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
作者: Sung;Wen-Chieh
宋文杰
贡献者: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
关键词: 明膠;UV光;膠強度;慕斯預拌粉
gelatin;UV treatment;gel strength;premix mousse
日期: 2014-01
上传时间: 2015-05-19T06:44:52Z
出版者: Radiation Physics and Chemistry
輻射物理及化學期刊
摘要: Porcine gelatin, fish gelatin and their mousse premixes were exposed to γ irradiation with doses ranging from 2 to 10 kGy, and to UV treatment from 10 to 30 J/m2. UV treated porcine gelatin, fish gelatin and mousse premixes, after 30 J/m2 exposure exhibited a significant increase in gel strength and gel forming ability, as well as viscosity of solutions. Gamma irradiation, up to 10 kGy, on gelatin and premixed mousse gelatin dramatically decreased the gel strength and the viscosity of the solution. UV treatment can improve the gelatin gel strength and gel forming ability of gelatin processing products.
關聯: 97, pp.208-211
URI: http://ntour.ntou.edu.tw/handle/987654321/36689
显示于类别:[食品科學系] 期刊論文

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