Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans-Reference-Cited by-同舟云学术

Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans

Published:2019-06-15 Issue:2 Volume:20 Page:41-49
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

UENO Shigeaki¹,IRYO Natsuko¹,SASAO Shoji²,LIU Hsiuming²,ATSUZAWA Kimie¹,KANEKO Yasuko¹,SHIMADA Reiko¹

Affiliation:

1. Faculty of Education, Saitama University

2. Graduate School of Agricultural and Life Sciences, The University of Tokyo

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/20/2/20_19548/_pdf

Reference40 articles.

1. 1) O. R. Fennema; Nature of the freezing process, in: Fennema, O. R., Powrie, W. D., Marth, E. H. (Eds.), Low-temperature preservation foods and living matter. Marchel Dekker Inc., New York, 1973. pp. 151-227.

2. 2) H. Virgin; A new method for the determination of the turgor of plant tissues. Physiol. Plant. 8, 954-962 (1955).

3. 3) M. J. Burke, L. V. Gusta, H. A. Quamme, C. J. Weiser, P. H. Li; Freezing and injury to plants. Ann. Rev. Plant Physiol. 27, 507-528 (1976).

4. 4) M. S. Webb, M. Uemura, PL. Steponkus; A comparison of freezing injury in oat and rye: two cereals at the extremes of freezing tolerance. Physiol. Plant. 104, 467-478 (1994).

5. 5) P. Dejmek, O. Miyawaki; Relationship between the electrical and rheological properties of potato tissue after various forms of processing. Biosci. Biotech. Biochem. 66, 1218-1223 (2002).

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