Changes in Various Ingredients, <i>Escherichia coli</i>, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process-Reference-Cited by-同舟云学术

Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process

Published:1999 Issue:2 Volume:5 Page:145-152
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

KANEKO Kentaro¹,OTOGURO Chikao²,KIKUCHI Setsuko³,ODAKE Sachiko⁴,SUMINO Takeshi⁵,TSUJI Kyoko¹,SAITO Kazuko³

Affiliation:

1. Laboratory of Food Science, Koriyama Women’s Junior College

2. Yamanashi Industrial Technology Center

3. Laboratory of Cooking Science, Koriyama Women’s University

4. Faculty of Living Science, Yamanashi Women’s Junior College

5. Laboratory of Public Health, Koriyama Women’s University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/5/2/5_2_145/_pdf

Reference25 articles.

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2. Kaneko, K., Otoguro, C., Odake, S., Tsuji, K. and Maeda, Y. (1995). Effect of ashed egg shell and various hardeners on hardness and tissue structure of brined ume fruit. J. Jpn. Soc. Food Sci. Technol. 42, 456-461.

3. Kaneko, K., Otoguro, C., Odake, S. and Tsuji, K. (1996). On the maintenance of hardness of ume fruit stored under low pressure with hardeners. Food Sci. Technol., Int., 2, 92-96.

4. Kaneko, K., Otoguro, C., Tsuji, K., Kikuchi, S. and Cha Hawan-Soo. (1998). Effect of the low temperature steam-heating process on taste components, amino acids, cyanogenic glycosides, pectic substances and texture of ume fruit removed from liquor. Food Preserv. Sci., 24, 95-101.

5. Kawamura, C., Tamura, S. and Higo, K. (1993). Effects of heating power in sauteeing on softening of carrots and on morphological structure of parenchymatous tissue after sauteeing. Nippon Kasei Gakkaishi, 44, 941-949 (in Japanese).

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