Art

J-GLOBAL ID：201702227403281932   Reference number：17A1247117

Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot

ブランチングしたニンジンの原子間力顕微鏡によるペクチンナノ構造の評価【Powered by NICT】

Author (9)： Imaizumi Teppei (Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu City, Gifu, 501-1193, Japan) ,  Szymanska-Chargot Monika (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland) ,  Pieczywek Piotr M. (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland) ,  Chylinska Monika (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland) ,  Koziol Arkadiusz (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland) ,  Ganczarenko Diana (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland) ,  Tanaka Fumihiko (Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan) ,  Uchino Toshitaka (Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan) ,  Zdunek Artur (Institute of Agrophysics, Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin 27, Poland)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 84  Page： 658-667  Publication year： 2017 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Low-temperature blanching (LTB...

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Thesaurus term： pectinesterase ,  *nanostructure ,  solubility(property) ,  high temperature ,  *blanching ,  Raman spectroscopy ,  low temperature ,  hardness ,  *atomic force microscope ,  water solubility ,  vegetable ,  *pectin ,  chelating reagent ,  solubility ,  carbohydrate
Semi thesaurus term： テクスチャ , 【Automatic Indexing@JST】

Author keywords (5)： Atomic force microscopy ,  Galacturonic acid ,  Low-temperature blanching ,  Nanostructure ,  Pectin methylesterase

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Food analysis  (FJ01030U) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Substance index (1)： Galacturonic acid

Terms in the title (6)： ブランチング ,  ニンジン ,  原子間力顕微鏡 ,  ペクチン ,  ナノ構造 ,  評価