請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/67357
標題: 開發針對銀髮族之咀嚼機能之肉品加工製法之研究
The Design for Develop the Most Suitable Food for the Elder
作者: 林亮全
李宜臻
關鍵字: 應用研究
Tumbling
食品科技
滾打
嫩化
氯化鈣
蛋白質水解酵素
Tenderization
Calcium Chloride
Proteolytic Enzymes
摘要: 本實驗為設計開發針對銀髮族之最適食品,改善安全性與營養,增加國產畜產品之競爭力。 1. 開發適合國人食用之銀髮族肉製品。 2. 開發新產品增加國內畜產製品之競爭性。
The experiment is designed for developing the most suitable food for the elder, approving the safety and nutrition, and adding the competition of animal production producing from our country. The present study examined the textural properties, mastication speed, and bolus textural properties of four type of meat to identify which ones can be eaten with ease. The newly developed restructured meat was found to constitute tender boluses despite fewer frequency of mastication compared with the other samples.
URI: http://hdl.handle.net/11455/67357
其他識別: 94農科-12.1.4-牧-U1(1)
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=1151844&plan_no=94%E8%BE%B2%E7%A7%91-12.1.4-%E7%89%A7-U1%281%29&plan_year=94&projkey=PG9410-1074&target=plan&highStr=*&check=0&pnchDesc=%E9%96%8B%E7%99%BC%E9%87%9D%E5%B0%8D%E9%8A%80%E9%AB%AE%E6%97%8F%E4%B9%8B%E5%92%80%E5%9A%BC%E6%A9%9F%E8%83%BD%E4%B9%8B%E8%82%89%E5%93%81%E5%8A%A0%E5%B7%A5%E8%A3%BD%E6%B3%95%E4%B9%8B%E7%A0%94%E7%A9%B6
顯示於類別:研究計畫報告

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