Art

J-GLOBAL ID：200902243425940670   Reference number：09A0445291

Structure and Texture of Pressure-shift-frozen Boiled Egg

圧力移動凍結したゆで卵の物性と微細構造

Author (6)： JIBU Yuri (Okayama Prefectural Univ.) ,  YASUKAWA Keiko (Okayama Prefectural Univ.) ,  KUWADA Hiroko (Fukuyama Univ.) ,  YOKOHATA Naoko (Fukuyama Univ.) ,  TERAMOTO Ai (Kanto Gakuin Univ.) ,  FUCHIGAMI Michiko (Okayama Prefectural Univ.)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 42  Issue： 2  Page： 86-92  Publication year： Apr. 20, 2009 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *chicken egg ,  high pressure ,  freezing ,  thawing ,  ice crystal ,  *micro structure ,  food texture ,  scanning electron microscope ,  physical property
Semi thesaurus term： ゆで卵 ,  cryoelectron microscopy ,  quality improvement

JST classification (2)： Eggs and egg products  (FJ12040R) ,  Food freezing and refrigerasion  (FJ03020X)

Reference (20)：

• CHEVALIER, D. Comparison of air-blast and pressure shift freezing on Norway lobster quality. Journal of Food Science. 2000, 65, 329-333
• FLETCHER, N. H. The Chemical Physics of Ice. 1970
• FUCHIGAMI, M. Texture of tofu frozen under high pressure. Reito (Refrigeration). 1996, 71, 345-350
• FUCHIGAMI, M. Structural and textural changes in kinu-tofu due to high-pressure-freezing. Journal of Food Science. 1997, 62, 828-832, 837
• FUCHIGAMI, M. Structural and textural quality of kinu-tofu frozen-then-thawed at high pressure. Journal of Food Science. 1998, 63, 1054-1057

Terms in the title (3)： ゆで卵 ,  物性 ,  微細構造