Art

J-GLOBAL ID：201402292279013010   Reference number：14A0176991

Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly

高齢者による消費のためのパパイン処理すり身の食味,および物理化学的および組織学的特性の評価

Author (7)： MATSUGUMA Miki (Kagoshima Univ., Kagoshima, JPN) ,  MATSUGUMA Miki (Nakamura Gakuen Univ. Junior Coll., Fukuoka, JPN) ,  TAKAHASHI Makoto (Univ. Ryukyus, Okinawa, JPN) ,  MATSUKUMA Norio (Nakamura Gakuen Univ. Junior Coll., Fukuoka, JPN) ,  FUJITA Mamoru (Nakamura Gakuen Univ., Fukuoka, JPN) ,  FUJITA Shuji (Nakamura Gakuen Univ. Junior Coll., Fukuoka, JPN) ,  WADA Koji (Univ. Ryukyus, Okinawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 1  Page： 115-120  Publication year： Jan. 2014 
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： *surimi ,  *seafood processing ,  *Food Analysis ,  Papain ,  *food for the elderly ,  enzyme availed reaction ,  Pagrus major ,  *sensory test ,  Morganella morganii ,  Enterobacteriaceae ,  microorganism ,  Bacteria
Semi thesaurus term： Enterobacteriaceae ,  Pagrus major

JST classification (3)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F) ,  Food in general  (FJ01010Y)

Reference (21)：

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Terms in the title (7)： 高齢者 ,  消費 ,  パパイン ,  すり身 ,  食味 ,  組織学 ,  評価