Art

J-GLOBAL ID：200902120957492247   Reference number：00A0178513

Effect of Weak Electrolyzed Water on the Properties of Bread.

パンの性質に対する弱電解水の影響

Author (3)： ONISHI R (Hoshizaki Electric Co., Shimane, JPN) ,  HARA Y (Hoshizaki Electric Co., Shimane, JPN) ,  ARAI E (Shizuoka Univ., Shizuoka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 4  Page： 388-392  Publication year： Nov. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Bread ,...
Semi thesaurus term： negative electrode ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (19)：

• Fisher, R.A. (1958). “Statistical Methods for Research Workers.” 13^th ed. Hafner Publishing, New York, pp. 122-128.
• Griswolf, R.N. (1962). “The Experimental Study of Foods.” Houghton Mifflin, Boston, p. 525.
• Hotta, K. and Suzuki, T. (1999). Electrolyzed water: Formation principal, physicochemical property and function. Biosci. Ind., 57, 22-26.
• Isobe, S. (1995). Current research activities of water and its treatment by non-thermal energy. Shokuhin Kougyou, 38, 18-26 (in Japanese).
• Isobe, S. (1999). The water used for food processing. In “Manual of Local Food Processing,” ed. by K. Umeda, Hikarinoiekyoukai, Tokyo, pp. 135-147 (in Japanese).

Terms in the title (3)： パン ,  性質 ,  電解水