Art

J-GLOBAL ID：200902198255172189   Reference number：02A0691306

Proton Relaxation Characteristic of Livestock, Fish and Shellfish, and Vegetables Affected by Heat Treatment.

食品素材を加熱処理した際に変化するプロトン緩和挙動の特徴

Author (1)： SATO Y (Kochi Women’s Univ., Kochi)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 35  Issue： 3  Page： 281-286  Publication year： Aug. 20, 2002 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： meat ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=02A0691306&from=J-GLOBAL&jstjournalNo=Y0637A") }}

JST classification (1)： Food heating  (FJ03030I)

Reference (17)：

• Beauvallet, C. and Renou J-P. (1992), Applications of NMR spectroscopy in meat research. Trends Food Sci. Technol., 3, 241-246.
• Bratton, C. B., Hopkins, A. L. and Weinberg, J. W. (1965), Nuclear magnetic resonance studies of living muscle. Science, 147, 738-739.
• Chang, D. C., Hazlewood, C. F., Nichols, B. L. and Rorschach, H. E. (1972), Spin echo studies on cellular water. Nature, 235, 170-171.
• Chung, M. S., Ruan, R. R., Chen, P., Chung, S. H., Ahn, T. H., and Lee, K. H. (2000), Study of caking in powdered foods using nuclear magnetic resonance spectroscopy. J. Food Sci., 65, 134-138.
• Hazlewood, C. F., Nichols, B. L. and Chamberlain, N. F. (1969), Evidence for the existence of a minimum of two phases of ordered water in skeletal muscle. Nature, 222, 747-450.

Terms in the title (5)： 食品素材 ,  加熱処理 ,  プロトン ,  緩和 ,  挙動