Art

J-GLOBAL ID：200902209384525006   Reference number：05A0644337

Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury

凍結障害から農産物のレオロジー性を保護する浸透圧脱水凍結

Author (2)： OHNISHI Shigehiko (Kagawa Prefectural Industrial Technol. Center, Kagawa, JPN) ,  MIYAWAKI Osato (Univ. Tokyo, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 11  Issue： 1  Page： 52-58  Publication year： Feb. 2005 
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： *agricultural food ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food freezing and refrigerasion  (FJ03020X)

Substance index (1)： Sucrose

Reference (31)：

• Biswal, R.N., Bozorgmehr, K., Tompkins, F.D. and Liu, X. (1991). Osmotic concentration of green beans prior to freezing. J. Food Sci., 56, 1008-1012.
• Bolin, H.R. and Huxsoll, C.C. (1993). Partial Drying of cut pears to improve freeze/thaw texture J. Food Sci., 48, 202-205.
• Burke, M. J., Gusta, L.V., Quamme, H.A., Weiser, C. J. and Li, P.H. (1976). Freezing and injury in plants. Ann. Rev. Plant Physiol., 27, 507-528.
• Cole, K.S. (1932). Electric phase angle of cell membranes. J. Gen. Physiol., 15, 641-649.
• Dejmek, P. and Miyawaki O. (2002). Relationship between the electrical and Rheological Properties of potato tuber tissue after various forms of processing. Biosci. Biotechnol. Biochem., 66, 1218-1223.

Terms in the title (5)： 凍結障害 ,  農産物 ,  レオロジー ,  浸透圧脱水 ,  凍結