Art

J-GLOBAL ID：201802273832732199   Reference number：18A2220061

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

ホタテガイのオーム加熱とソースビド処理の特性化:電気伝導率の分析と品質属性変化に及ぼす熱蛋白質変性の影響【JST・京大機械翻訳】

Author (5)： 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) ,  Llave Yvan (Department of Agro-Food Science, Niigata Agro-Food University, 2416 Hiranedai, Tainai-shi, Niigata-ken 959-2702, Japan) ,  Morinaga Kimihiko (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) ,  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： Innovative Food Science and Emerging Technologies
Volume： 50  Page： 112-123  Publication year： 2018 
JST Material Number： W3212A  ISSN： 1466-8564  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： A 20 kHz ohmic heating (OH) an...

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Thesaurus term： *resistance heating ,  rate theory ,  *Mizuhopecten yessoensis ,  kitchen ,  *quality ,  *characterization ,  differential scanning calorimetry ,  heating velocity ,  *quality characteristic ,  electric current ,  actin ,  *electrical conductivity ,  energy consumption ,  high temperature ,  *protein denaturation ,  *Bivalvia ,  *invertebrate

Author keywords (4)： Ohmic heating ,  Sous-vide treatment ,  Electrical conductivities of scallops ,  DSC-dynamic method

JST classification (1)： Animal aquatic foods  (FJ13020C)

Terms in the title (7)： ホタテガイ ,  オーム加熱 ,  特性化 ,  電気伝導率 ,  分析 ,  品質属性 ,  蛋白質変性