Art

J-GLOBAL ID：201802238639292328   Reference number：18A0236094

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

sous-vide調理マグロの品質特性に及ぼす熱的蛋白質変性の効果の解析【Powered by NICT】

Author (6)： Llave Yvan (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Shibata-Ishiwatari Naomi (Faculty of Education, Gifu University, 1-1 Yanagido, Gifu City, 501-1193, Japan) ,  Watanabe Mai (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Fukuoka Mika (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Hamada-Sato Naoko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Sakai Noboru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan)
Material： Journal of Food Processing and Preservation  (J Food Process Preserv)
Volume： 42  Issue： 1  Page： ROMBUNNO.13347  Publication year： 2018 
JST Material Number： H0774A  ISSN： 0145-8892  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： Traditional (low temperature, ...

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Thesaurus term： modeling ,  actin ,  low temperature ,  characterization ,  rate theory ,  myosin ,  differential scanning calorimetry ,  *quality ,  *quality characteristic ,  texture(metal) ,  *cooking(food)
Semi thesaurus term： 食品品質 ,  ドリップロス ,  真空調理 ,  *蛋白質変性 , 【Automatic Indexing@JST】

JST classification (3)： Food quality  (FJ01040F) ,  Food in general  (FJ01010Y) ,  Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (5)： 調理 ,  マグロ ,  品質特性 ,  蛋白質変性 ,  解析