Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”-Reference-Cited by-同舟云学术

Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”

Published:2022-09-15 Issue:9 Volume:69 Page:443-445
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Irie Kentaro¹

Affiliation:

1. R&D Promotion Department, Research & Development, Quality Assurance Division, Nisshin Seifun Group Inc.

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/9/69_443/_pdf

Reference16 articles.

1. 1) 林力丸 (1989). 食品への高圧利用, 林力丸編, さんえい出版, 京都, pp. 1-29.

2. 2) Yamamoto, K. (2013). High pressure food processing in the world: application and future perspective. The refrigeration, 88, 295-298. (山本和貴. 世界における食品高圧加工技術の利用およびその展開, 冷凍) .

3. 3) Yamamoto, K. (2020). Fundamentals and applications of high pressure food processing. Japan Journal of Food Engineering, 21, 11-23. (山本和貴. 食品高圧加工における基礎及び応用に関する研究, 日本食品工学会誌) .

4. 4) Yamamoto, K. (2020). High pressure food processing, trends, high hydrostatic pressure. The refrigeration, 95. 269-271. (山本和貴. 食品高圧加工技術の最新動向, 冷凍) .

5. 5) Nakaura, Y. (2017). Fruit compotes processed by medium high temperature-medium high hydrostatic pressure. Food & Packaging, 58. 460-466. (中浦嘉子, 食品高圧加工の最新動向 (第22回) 中温中高圧加工した果実コンポート, 食品と容器) .