Art

J-GLOBAL ID：200902248113476951   Reference number：04A0133856

Freezing Injury and Rheological Properties of Agricultural Products

農産物の凍結障害およびレオロジー性

Author (3)： OHNISHI S (Fermentation and Food Res, Inst., Kagawa, JPN) ,  FUJII T (Niigata Univ. Pharmacy and Applied Life Sci., Niigata, JPN) ,  MIYAWAKI O (Univ. Tokyo, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 9  Issue： 4  Page： 367-371  Publication year： Nov. 2003 
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： *freezing ,...

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JST classification (2)： Horticultural food in general  (FJ11010D) ,  Food freezing and refrigerasion  (FJ03020X)

Substance index (1)： Chloroform

Reference (15)：

• 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.
• Drake, B.. (1962). Automatic recording of vibrational properties of foodstuffs. J. Food Sci., 27, 182–188.
• Ishikawa, E., Bae, S.K., Miyawaki, O., Nakamura, K., Shiinoki, Y. and Ito, K.. (1997). Freezing injury of cultured rice cells analyzed by dielectric measurement. J. Ferment. Bioeng., 83, 222–226.

Terms in the title (3)： 農産物 ,  凍結障害 ,  レオロジー