Art

J-GLOBAL ID：202002236725261525   Reference number：20A0648916

Property changes of frozen soybean curd during frozen storage in “Kori-tofu” manufacturing process

冷凍貯蔵中の冷凍大豆カードの特性変化【JST・京大機械翻訳】

Author (5)： Kobayashi Rika (College of Bioresource Science, Nihon University, Japan) ,  Ishiguro Takahiro (Asahimatsu Foods Co., LTD, Japan) ,  Ozeki Ami (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan) ,  Kawai Kiyoshi (Faculty of Applied Biological Science, Hiroshima University, Japan) ,  Suzuki Toru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 104  Page： Null  Publication year： 2020 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： It is generally accepted that ...

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Thesaurus term： elasticity (mechanical property) ,  ice crystal ,  Proteins ,  subunit ,  hydrophobic ,  refrigeration technology ,  *freezing ,  tofu ,  *Glycine max ,  amphiphilic ,  hydrophilicity ,  recrystallization ,  frozen food ,  soybean protein ,  *frozen storage ,  mechanical property

Author keywords (5)： Soybean curd ,  Frozen storage ,  Texture ,  Frozen concentrated phase ,  Protein-protein interaction

JST classification (2)： Food quality  (FJ01040F) ,  Protein  (FJ09020N)

Terms in the title (4)： 冷凍貯蔵 ,  冷凍 ,  大豆 ,  カード