Art

J-GLOBAL ID：201402222248055922   Reference number：14A0139003

Analysis of Changes in Electrical and Rheological Properties of Agricultural Products in Heating Process

加熱過程における農産物の電気的,レオロジー的特性の変化の分析

Author (2)： NAKAMURA Keiko (Fukushima Univ., Fukushima, JPN) ,  MIYAWAKI Osato (Ishikawa Prefectural Univ., Ishikawa, JPN)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 14  Issue： 4  Page： 155-161  Publication year： Dec. 15, 2013 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *heating ,  *food rheology ,  impedance ,  potato ,  Daucus carota ,  Raphanus sativus ,  *crop (agriculture) ,  *electrical property ,  viscoelasticity ,  Cell Membrane ,  nucleic acid ,  salt water ,  temperature dependence ,  dynamic viscoelasticity ,  *food property ,  mechanical property ,  Endomembrane system

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

Reference (19)：

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• L. C. Greve, K. A. Shackel, H. Ahmadi, R. N. McArdle, J. R. Gohlke, J. M. Labavitch ; Impact of heating on carrot firmness: Contribution of cellular turgor. J. Agric. Food Chem., 42, 2896-2899 (1994).
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• M. I. N. Zhang, J. H. M. Willison ; Electrical impedance analysis in plant tissues: A double shell model. J. Experimental Botany, 42, 1465-1475 (1991).

Terms in the title (4)： 過程 ,  農産物 ,  レオロジー ,  分析