Art
J-GLOBAL ID：201502213541787066   Reference number：15A0780339

加熱加工・調理食品製造の高度化-うま味・タンパク質変性・微生物殺菌挙動の加熱処理途上の変化予測-

Author (3)：
SHIBATA(ISHIWATARI) NAOMI

About SHIBATA(ISHIWATARI) NAOMI

(岐阜大 教育)

About 岐阜大 教育

, 
FUKUOKA MIKA

About FUKUOKA MIKA

(東京海洋大 大学院海洋科学技術研究科)

About 東京海洋大 大学院海洋科学技術研究科

, 
SAKAI NOBORU

About SAKAI NOBORU

(東京海洋大 大学院海洋科学技術研究科)

About 東京海洋大 大学院海洋科学技術研究科


Material：
食品と容器  (Food and Packaging)

About 食品と容器


Volume： 56  Issue： 7  Page： 448-453  Publication year： Jul. 01, 2015 
JST Material Number： F0122A  ISSN： 0911-2278  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*instant food

About instant food

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*roast beef

About roast beef

,...
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JST classification (4)：
JST classification
Category name(code) classified by JST.
Food heating 
(FJ03030I)

About Food heating

,  Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

,  Meat products 
(FJ12033F)

About Meat products

,  Food hygiene in general 
(FJ01051H)

About Food hygiene in general

Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
IMP

About IMP

, 
Glutamic acid

About Glutamic acid

Terms in the title (9)：
Terms in the title
Keywords automatically extracted from the title.
調理食品

About 調理食品

, 
高度化

About 高度化

, 
うま味

About うま味

, 
タンパク質変性

About タンパク質変性

, 
微生物

About 微生物

, 
殺菌

About 殺菌

, 
挙動

About 挙動

, 
加熱処理

About 加熱処理

, 
予測

About 予測


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