Effect of Citrate Ions on the Softening of Root Crops Prepared with Freeze-thaw Impregnation of Macerating Enzymes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Citrate Ions on the Softening of Root Crops Prepared with Freeze-thaw Impregnation of Macerating Enzymes

Published:2014-01-23 Issue:3 Volume:79 Page:E333-E341
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nakatsu Sayaka¹,Shimoda Mitsuya¹²,Shibata Kenya¹,Kajihara Ryo¹,Ishihara Masako¹,Sakamoto Koji¹

Affiliation:

1. Food Technology Research Center; Hiroshima Prefectural Technology Research Inst; 12-70 Hijiyamahon-machi Minami-ku Hiroshima 732-0816 Japan

2. Dept. of Bioscience and Biotechnology, Faculty of Agriculture; Kyushu Univ; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. In vitro hypoglycemic effects of selected dietary fiber sources;Ahmed;J Food Sci Technol,2011

2. Effect of the cationic chelator EDTA on the ripening of normal tomato fruit and the non-ripening mutant nor, rin and Nr;Atta-Aly;Postharvest Biol Technol,1992

3. Current and potential applications of enzyme infusion in the food industry;Baker;Trends Food Sci Technol,1996

4. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices;Barat;Food Sci Technol Int,2001

5. Application of pulsed vacuum acidification for the pH reduction of mushrooms;Derossi;LWT-Food Sci Technol,2013a

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices;LWT;2022-08

2. Production of esthetically pleasing care foods using enzyme diffusion during thawing;Food Science and Technology Research;2021

3. Perspectives on personalised food;Trends in Food Science & Technology;2020-08

4. Preparation of S-allyl cysteine-enriched garlic by two-step processing;LWT;2020-04

5. Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers;Journal of Texture Studies;2018-07-29

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3