Share

Correlation between the concentration, duration, and temperature of extraction of kombu compounds for the preparation of consomme.

[In Japanese. / En japonais.]

Author(s) : HATAE K., WAKIDA M., MIYAGO E., SATO Y., SHIMADA A.

Type of article: Article

Summary

Study of the basic composition and amino acid profile of this algae. Influence of the temperature (5-95 deg C) and the duration of processing on the extraction of mannitol, glutamic acid, amino acids, and trace elements. Presentation of a mathematical model describing the amount of extracted compounds as a function of the duration of extraction.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-0316
  • Languages: Japanese
  • Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 11
  • Publication date: 1994

Links


See the source

Indexing