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Maintaining an acidic condition can prevent liquefaction of fermented rice noodles
https://doi.org/10.34556/0002000878
https://doi.org/10.34556/00020008788db87315-f5e5-4236-95ff-de36664dfae6
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
E40_JIRCAS_techcatalog_v3.0 (557.8 KB)
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| Item type | 国際農研デフォルトアイテムタイプ（フル）(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2025-04-17 | |||||||
| タイトル | ||||||||
| タイトル | Maintaining an acidic condition can prevent liquefaction of fermented rice noodles | |||||||
| 言語 | en | |||||||
| その他のタイトル | ||||||||
| その他のタイトル | Strategy for Sustainable Food Systems, MIDORI Technology Catalog for the Asia-Monsoon Region | |||||||
| 言語 | en | |||||||
| その他のタイトル | ||||||||
| その他のタイトル | Agriculture, Forestry and Fisheries Technology Catalog for the Asia-Monsoon region | |||||||
| 言語 | en | |||||||
| 作成者 |
Japan International Research Center for Agricultural Sciences
× Japan International Research Center for Agricultural Sciences
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| アクセス権 | ||||||||
| アクセス権 | open access | |||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||
| 権利情報 | ||||||||
| 権利情報 | All rights to the information items contained in this technology catalog are reserved by the developers of the technologies or legitimate third parties. Distribution of copies, in whole or in part, is authorized provided the source is clearly stated, but the use of any item or modification of the item in other publications without prior written permission is prohibited. The source must be fully cited when referring to the technology described in this catalog. | |||||||
| 主題 | ||||||||
| 主題 | Processing and distribution, Implementation, Fermented rice noodles, Food loss reduction | |||||||
| 内容記述 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Maintenance of acidic condition (approximately pH 4) of fermented rice noodles can suppress the growth of amylase-producing bacteria, which cause liquefaction of the product under the postmanufacturing ambient storage conditions. This technique is effective for reducing food loss and waste. | |||||||
| 言語 | en | |||||||
| 出版者 | ||||||||
| 出版者 | Japan International Research Center for Agricultural Sciences | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_3248 | |||||||
| 資源タイプ | book part | |||||||
| 出版タイプ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
| ID登録 | ||||||||
| ID登録 | 10.34556/0002000878 | |||||||
| ID登録タイプ | JaLC | |||||||
| 関連情報 | ||||||||
| 関連タイプ | isPartOf | |||||||
| 識別子タイプ | DOI | |||||||
| 関連識別子 | https://doi.org/10.34556/0002000833 | |||||||
| 関連名称 | Technology Catalog Contributing to Production Potential and Sustainability in the Asia-Monsoon Region : Ver. 3.0 | |||||||
| 関連情報 | ||||||||
| 関連タイプ | hasVersion | |||||||
| 識別子タイプ | DOI | |||||||
| 関連識別子 | https://doi.org/10.34556/0002000832 | |||||||
| 関連名称 | 麺を酸性に保つことによる発酵型米麺の液状化の抑制 | |||||||
| 関連情報 | ||||||||
| 関連タイプ | references | |||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://www.jircas.go.jp/en/publication/research_results/2019_c01 | |||||||
| 関連情報 | ||||||||
| 関連タイプ | references | |||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://www.jircas.go.jp/ja/publication/kanomjeen | |||||||
| 書誌情報 |
en : Technology Catalog Contributing to Production Potential and Sustainability in the Asia-Monsoon Region : Ver. 3.0 p. 40-40, 発行日 2024-11-13 |
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| 位置情報 | ||||||||
| 位置情報（自由記述） | Thailand | |||||||
