ShareSummary
FATTY ACID ESTERS (SORBITAN, SUCROSE, GLYCEROL AND PROPYLENE GLYCOL) WERE APPLIED TO FROZEN NOODLES. THEIR SUITABILITY FOR PREVENTING NOODLES STICKING IS STUDIED. THE SEPARATING EFFECT DEPENDS ON THE LENGTH OF THE ALCOYL CHAIN OF THE FATTY ACID AND IS CORRELATED WITH THE HLB (HYDROPHILIC-LIPOPHILIC BALANCE) INDEX OF FATTY ACID ESTER. (Bull. bibliogr. CDIUPA, FR., 1980, 136905.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1981-1280
- Languages: Japanese
- Source: J. jap. Soc. Food Nutr. - vol. 32 - n. 4
- Publication date: 1979
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Indexing
- Themes: Precooked food
- Keywords: Pasta; Ester; Freezing; Fatty acid
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- Author(s) : CAMPBELL D. F.
- Date : 1983/08
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- Source: Journal of Food Protection - vol. 46 - n. 8
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- Author(s) : SUDZILOVSKIJ I. I., MAKAROV V. V., KVANIN Ju. D.
- Date : 1991
- Languages : Russian
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