Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing-Reference-Cited by-同舟云学术

Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing

Published:2000-04 Issue:3 Volume:65 Page:491-497
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Teramoto A.,Fuchigami M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16034.x/fullpdf

Reference21 articles.

1. MC Bourne . 1982 . Food Texture and Viscosity . New York: Academic Press. p16 -19 .

2. Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction

3. NH Fletcher . 1970 . The Chemical Physics of Ice . London: Cambridge University Press. p23 -72 .

4. F Franks, N Murase, and C Katagiri . 1989 . Biophysics and Biochemistry at Low Temperatures . Sapporo: Cambridge Univ. Press. and Hokkaido University Press. p25 -43 .

5. Frozen Carrots Texture and Pectic Compotients as Affected by Low-Temperature-Blanching and Quick Freezing

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