Art

J-GLOBAL ID：201802221240257487   Reference number：18A1330624

食品凍結の利用と品質評価

Author (1)： ANDO YASUMASA (農業・食品産業技術総合研究機構)
Material： 食糧その科学と技術  (食糧)
Issue： 56  Page： 19-31  Publication year： Mar. 29, 2018 
JST Material Number： F0518A  ISSN： 0583-1164  CODEN： SSKGA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *perishable foodstuff ,  frozen storage ,  *freeze-thaw ,  freezing ,  ice crystal ,  *frozen food ,  degradation (alteration) ,  shelf life ,  *X-ray computed tomography ,  recrystallization ,  Cell Membrane ,  micro structure ,  *impedance ,  frequency characteristic ,  *evaluation ,  *fruit and vegetables ,  Cell Membrane Structures ,  *quality assessment ,  *inspection ,  *X-ray inspection ,  *radiographic inspection ,  *X ray diagnosis ,  *nondestructive inspection ,  Endomembrane system
Semi thesaurus term： quality deterioration

JST classification (3)： Food quality  (FJ01040F) ,  Food freezing and refrigerasion  (FJ03020X) ,  Horticultural food in general  (FJ11010D)

Reference (24)：

• Mousavi, R., Miri, T., Cox, P. W. and Fryer, P. J. (2005). A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography. J. Food Sci., 70 (7) E437-E442.
• Kobayashi, R., Kimizuka, N., Watanabe, M. and Suzuki, T. (2015). The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography. Int. J. Refrig., 60, 270-277.
• Faydi, E., Andrieu, J. and Laurent, P. (2001). Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data. J. Food Eng., 48, 283-291.
• Kawamoto, T. and Shimizu, M. (2000). A method for preparing 2- to 50-um-thick fresh-frozen sections of large samples and undecalcified hard tissues. Histochem. Cell Biol., 113, 331-339.
• Kono, S., Takahashi, T. and Shinozaki, S. (2012). Observation method for ice crystal morphology in frozen fish meat using cryo-adhesive film. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers (Nihon Reitou Kuchou Gakkai Ronbunshu), 29 (1), 53-58 (河野晋治, 高橋朋子, 篠崎聰. 低温粘着フィルムを利用した凍結魚肉内氷結晶観察法, 日本冷凍空調学会論文集).

Terms in the title (3)： 食品 ,  凍結 ,  品質評価