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J-GLOBAL ID:201202276059339241   Reference number:12A0562118

Change in Number of Bacteria while Cooking Boiled Vegetables in Broth Subjected to Enzyme-Infusion

凍結含浸法による野菜の煮物の調理工程における食品衛生の指標細菌の消長
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Volume: 63  Issue:Page: 117-124  Publication year: Mar. 15, 2012 
JST Material Number: F0763A  ISSN: 0913-5227  CODEN: NKGAEB  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Food hygiene in general  ,  Vegetables and processed vegetable products  ,  Food manubacture,processing and preserving methods in general 
Reference (19):
  • 1) 齋藤真由.咀嚼・嚥下障害に関する研究.日本調理科学会誌.2010,vol.43,no.5,p.281-285
  • 2) 武田安弘,篠田一三.“食品業界および院内サービスの対応と動き. ” 医療食・介護食の調理と衛生.小沼博隆,横山理雄(編),(東京).サイエンスフォーラム,2002,p.26-60
  • 3) 坂本宏司,石原理子,柴田賢哉,井上敦彦.凍結減圧酵素含浸による植物組織の軟化および単細胞化.日本食品科学工学会誌.2004,vol.51,no.8,p.395-400
  • 4) 柴田賢哉,石原理子,坂本宏司.凍結含浸法を用いた白花豆の硬さ制御技術の開発.日本食品科学工学会誌.2006,vol.53,no.11,p.566-571
  • 5) Sakamoto, K., Shibata, K. and Ishihara, M.; Decreased Hardness of Dietary Fiber-rich Foods by the Enzyme-Infusion Method. Biosci. Biotechnol. Biochem. 2006, vol.70, no.7, p.1564-1570
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