Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water-Reference-Cited by-同舟云学术

Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water

Published:2023 Issue:3 Volume:29 Page:211-220
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Sato Yoko¹,Fujimoto Maho²

Affiliation:

1. Faculty of Core Research, Natural Science Division, Ochanomizu University

2. Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu 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/29/3/29_FSTR-D-22-00181/_pdf

Reference20 articles.

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2. Anthon, G.E., and Barrett, D.M. (2006). Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. J. Agric. Food Chem., 54, 204–211.

3. De Roeck, A., Mols, J., Duvetter, T., Loey, A.V., and Hendrickx, M. (2010). Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study. Food Chem., 120, 1104–1112.

4. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350–356.

5. Endo, Y., Imaizumi, Y., and Kasai, M. (2012). Simulated analysis of the effect of the rate of water temperature increase on the optimum cooking time for potatoes. J. Cookery Sci. Jpn. (Nihon Chouri Kagaku kaishi), 45, 403–412. (in Japanese)