Art

J-GLOBAL ID：200902286212814973   Reference number：07A0084229

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

高圧処理した新鮮なニンジンのテクスチャの変化の理解: 微細構造的及び生化学的検討

Author (8)： TREJO ARAYA Ximenita I. (Commonwealth Scientific and Industrial Res. Organization, Food Futures National Res. Flagship and Food Sci. ...) ,  TREJO ARAYA Ximenita I. (Massey Univ., Inst. of Food Nutrition and Human Health, Private Bag 11 222 Palmerston North, NZL) ,  HENDRICKX Marc (Lab. of Food Technol., Center for Food and Microbial Technol., Katholieke Universiteit Leuven, Kasteelpark Arenberg ...) ,  VERLINDEN Bert E. (Flanders Centre of Postharvest Technol., Katholieke Universiteit Leuven, Willem de Croylaan 42, 3001 Leuven, BEL) ,  VAN BUGGENHOUT Sandy (Lab. of Food Technol., Center for Food and Microbial Technol., Katholieke Universiteit Leuven, Kasteelpark Arenberg ...) ,  SMALE Nicholas J. (Commonwealth Scientific and Industrial Res. Organization, Food Futures National Res. Flagship and Food Sci. ...) ,  STEWART Cynthia (Commonwealth Scientific and Industrial Res. Organization, Food Futures National Res. Flagship and Food Sci. ...) ,  JOHN MAWSON A. (Massey Univ., Inst. of Food Nutrition and Human Health, Private Bag 11 222 Palmerston North, NZL)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 80  Issue： 3  Page： 873-884  Publication year： Jun. 2007 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Daucus carota ,...
Semi thesaurus term： pressure dependence ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food quality  (FJ01040F)

Terms in the title (6)： 高圧処理 ,  ニンジン ,  テクスチャ ,  理解 ,  微細構造 ,  生化学