Art

J-GLOBAL ID：200902142086193435   Reference number：99A0394425

Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned ‘Umeboshi’: Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory.

調味梅干の物理的性状及び組織構造に及ぼすカルシウム化合物添加の影響 商業的に調製した製品の実態条件の調査と実験室で調製した製品の検証

Author (3)： ODAKE S (Yamanashi Women’s Junior Coll., Yamanashi, JPN) ,  OTOGURO C (Yamanashi Industrial Technol. Center, Yamanashi, JPN) ,  KANEKO K (Koriyama Women’s Junior Coll., Fukushima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 1  Page： 82-89  Publication year： Feb. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *pickled plum ,...

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JST classification (1)： Fruits and processed fruit products  (FJ11030Z)

Reference (9)：

• Kaneko, K. (1996). Pectin. In “Shin Shokuhinbunsekihou,” ed. by Nippon Shokuhin Kagaku Kogaku Kai, Korin, Tokyo, pp. 575-587 (in Japanese)
• Kinkinouseikyoku (1995). Kishu Wakayama Ume, ed. by Wakayama nourin toukei jyouhou kyoukai, Wakayama (in Japanese)
• Maeda, Y. (1994). Tsukemono kougyou no genjyou to shin gijyutu doukou. Nihon Chouri Kagaku Gakkai, 27, 294-301 (in Japanese)
• Odake, S., Otoguro, C. and Kaneko, K. (1995). Scanning electron microscopic observation of fresh and salted ume fruit—image comparison between conventional SEM and low-vacuum SEM and calcium distribution measured with an energy dispersive spectrometer—. J. Home Econ. Jpn., 46, 1141-1150.
• Ogawa, T. (1993). Trend and techniques in pickled products. New Food Industry, 35, 1-39 (in Japanese)

Terms in the title (10)： 調味 ,  梅干 ,  物理的性状 ,  組織構造 ,  カルシウム化合物 ,  商業 ,  調製 ,  調査 ,  実験 ,  検証