Art

J-GLOBAL ID：200902186547730630   Reference number：00A0178461

Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process.

低温蒸気-加熱処理を施した葉野菜の各種成分,大腸菌,味およびテクスチャーの変化

Author (7)： KANEKO K (Koriyama Women’s Junior Coll., Fukushima, JPN) ,  OTOGURO C (Yamanashi Ind. Technol. Center, Yamanashi, JPN) ,  KIKUCHI S (Koriyama Women’s Univ., Fukushima, JPN) ,  ODAKE S (Yamanashi Women’s Junior Coll., Yamanashi, JPN) ,  SUMINO T (Koriyama Women’s Univ., Fukushima, JPN) ,  TSUJI K (Koriyama Women’s Junior Coll., Fukushima, JPN) ,  SAITO K (Koriyama Women’s Univ., Fukushima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 2  Page： 145-152  Publication year： May. 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： food processing ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=00A0178461&from=J-GLOBAL&jstjournalNo=L2827A") }}

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： Ascorbic Acid

Reference (27)：

• ARAKAWA, N. Comparative study on the color of animal and tuna muscle after using a contact-dehydrating sheet. Home Econ. Jpn. 1990, 41, 947-950
• BARBIER, M. Pectic substances of cherry fruits. Phytochemistry. 1982, 21, 111-115
• KANEKO, K. Effect of ashed egg shell and various hardeners on hardness and tissue structure of brined ume fruit. J. Jpn. Soc. Food Sci. Technol. 1995, 42, 456-461
• KANEKO, K. On the maintenance of hardness of ume fruit stored under low pressure with hardeners. Food Sci. Technol., Int. 1996, 2, 92-96
• KANEKO, K. Katto yasai, tokuni O-157 no sakkin. Food Research. 1997, 5, 14-18

Terms in the title (6)： 低温 ,  蒸気 ,  加熱処理 ,  葉野菜 ,  大腸菌 ,  味