著者

戸谷 義明

出版者

愛知教育大学

雑誌

愛知教育大学研究報告. 自然科学編 (ISSN:18845169)

巻号頁・発行日

pp.37-45, 2018-03-01

---

For delivery lectures of the chemical experiment related to foods, the procedure of making confectioneries were investigated. Since 2006, “Making Sweet Alginate Beads (Artificial Salmon Roe)” was chosen as a theme and the preparation methods were developed chemically. After the first report of the method and practice in 2006, three practices in 2010, 2012, and 2013 by using further developed methods were performed. The procedures and the result of the practices were detailed in this report.