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J-GLOBAL ID：200902148119734788   Reference number：99A0074670

Effects of High-Voltage Electric Field Treatment on Bread Starch.

パンデンプンに対する高圧電場処理効果

Author (2)： AIBARA S (Kyoto Univ., Kyoto, JPN) ,  ESAKI K (Kyoto Women’s Univ., Kyoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 62  Issue： 11  Page： 2194-2198  Publication year： Nov. 1998 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Bread ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (10)：

• 1) Asakawa, Y., Promotion and retardation of heat transfer by electric fields. Nature, 261, 220-221 (1976).
• 2) Yoneyasu, M. and Miura, Y., Studies on gelation and electric reduction of soybean protein. J. Jpn. Soc. Food Sci. Technol. (in Japanese), 30, 589-598 (1983).
• 3) Suzuki, T., Trend and Problems on the Utilization of Electrolyzed Acidic NaCl Solution for Food Industry. New Food Industry (in Japanese), 39, 61-66 (1977).
• 4) Sale, A. J. H. and Hamilton, W. H., Effect of high electric fields on microorganisms. I. Killing of bacteria and yeasts. Biochim. Biophys. Acta, 148, 781-788 (1967).
• 5) Sato, M., Tokita, K., Sadakata, M., Sakai, T., and Nakanishi, K., Sterilization of microorganisms by a high-voltage, pulsed discharge under water. Int. Chem. Eng., 30, 695-698 (1990).

Terms in the title (2)： 高圧 ,  電場