Effect of Gelatinization Degree before Freezing on the Physical Properties of Green Soybean ‘Miryoku’ and ‘Yuagari-musume’-Reference-Cited by-同舟云学术

Effect of Gelatinization Degree before Freezing on the Physical Properties of Green Soybean ‘Miryoku’ and ‘Yuagari-musume’

Published:2015 Issue:1 Volume:16 Page:63-70
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

MIZUNO Hiroshi¹,TANAKA Nina¹,HASHIMOTO Saki¹,YAMAMOTO Tatsuya¹,NAKANO Ryohei²,USHIJIMA Kouichiro²,KUBO Yasutaka²

Affiliation:

1. Ajinomoto Frozen Foods co., inc.

2. Graduate School of Environmental and Science, Okayama University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/16/1/16_63/_pdf

Reference23 articles.

1. 1) T. Ito; Action process of Chinese frozen vegetables (Chugoku reitouyasai no torikumi keii ni tsuite), J. Pesticide Sci., 35, 66-72 (2010).

2. 2) H. Mizuno, S. Hashimoto, N. Tanaka, T. Yamamoto, R. Nakano, K. Ushijima, Y. Kubo; “Effect of storage temperature and configuration on postharvest quality of the green soybean” (in Japanese). J. Japan. Soc. Hort. Sci., 14, (2015)

3. 3) Y. Shono; “ Study on preserving the quality of green soybeans” (in Japanese). J. Home Econ. Jan., 38, 1057-1062 (1987).

4. 4) K. Akimoto, S. Kuroda; “Quality of green soybeans packaged in perforated PE/PP film” (in Japanese). J. Japan. Soc. Hort. Sci., 50, 100-107 (1981).

5. 5) Y. Sato, M. Arisaka; Method to maintain the freshness of the green soybean (Edamame no sendo hozihou), Rept. Food Res. Inst. Niigata Pref., 35, 7-12 (2001).

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