Inhomogeneous konjac glucomannan gel with novel texture

Tetsuro YAMADA

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Ip] Processing, Manufacturing technology

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room I (3F N302)

座長:田村匡嗣(宇都宮大学)、安藤泰雅(農業・食品産業技術総合研究機構)、守田和弘(実践女子大学)

4:30 PM - 4:45 PM

[3Ip-10] Inhomogeneous konjac glucomannan gel with novel texture

*Tetsuro YAMADA^1,2, Naofumi NISHI³, Akinobu KIMOTO³, Kengo OKAMOTO², Yoshiharu TOYAMA² (1. Gunma Industrial Technology Center, 2. Takasaki University of Health and Welfare, 3. N. C. Corporation)

Keywords:konjac, food texture, gelation, inhomogeneous, puncture resistance

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