Art
J-GLOBAL ID：200902225518214091   Reference number：05A0116279

Advance in the Use of High Pressure for Food Processing and Preservation: High Pressure Effects on Protein Structure, and Its Application to Food Processing

食品の加工・保存への高圧利用の進展 タンパク質の構造変化に与える高圧効果と食品への利用
Author (1)：
SUZUKI ATSUSHI

About SUZUKI ATSUSHI

(新潟大 農)

About 新潟大 農


Material：
Foods & Food Ingredients Journal of Japan  (FFIジャーナル)

About Foods & Food Ingredients Journal of Japan


Volume： 210  Issue： 1  Page： 20-28  Publication year： Jan. 01, 2005 
JST Material Number： S0046A  ISSN： 0919-9772  CODEN： FFIJER  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Thesaurus term/Semi thesaurus term
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high pressure

About high pressure

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
pressure dependence

About pressure dependence


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

,  Protein 
(FJ09020N)

About Protein

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
食品

About 食品

, 
保存

About 保存

, 
高圧

About 高圧

, 
進展

About 進展

, 
タンパク質

About タンパク質

, 
高圧効果

About 高圧効果


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