Effects of high pressurization process and standing after the treatment on the hardness of Japanese radish, and the mechanism (Japanisch)
- Neue Suche nach: Yamamoto, A.
- Neue Suche nach: Kasai, M.
- Neue Suche nach: Shimada, A.
- Neue Suche nach: Japanese Agricultural Chemistry Society
- Neue Suche nach: Yamamoto, A.
- Neue Suche nach: Kasai, M.
- Neue Suche nach: Shimada, A.
- Neue Suche nach: Japanese Agricultural Chemistry Society
In:
High pressure bioscience and food science
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48
;
1993
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:Effects of high pressurization process and standing after the treatment on the hardness of Japanese radish, and the mechanism
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Beteiligte:Yamamoto, A. ( Autor:in ) / Kasai, M. ( Autor:in ) / Shimada, A. ( Autor:in ) / Japanese Agricultural Chemistry Society
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Kongress:Symposium; 4th, High pressure bioscience and food science ; 1991 ; Kyoto; Japan
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Erschienen in:
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Verlag:
- Neue Suche nach: Sanei Shuppan
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Erscheinungsort:Kyoto-shi
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Erscheinungsdatum:01.01.1993
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Format / Umfang:48 pages
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Anmerkungen:Text in Japanese
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ISBN:
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Medientyp:Aufsatz (Konferenz)
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Format:Print
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Sprache:Japanisch
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Schlagwörter:
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Datenquelle:
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Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
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Liquid structure of water at high pressure studied by high pressure near-infrared spectroscopyKatou, M. / Taniguchi, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 2
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Viscosity of aqueous electrolyte solution at high pressureSawamura, S. / Yoshimura, Y. / Taniguchi, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 3
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Behavior of ice under pressure : For the basis of high pressure sterilization under low temperatureKanda, T. / Kitagawa, K. / Fujinuma, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 4
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Development of pressure-shift freezing : Part 1. Observation of ice crystals of frozen-tofuKanda, Y. / Aoki, M. / Japanese Agricultural Chemistry Society et al. | 1993
- 5
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Organic synthesis under high-pressureKaneko, C. / Katagiri, N. / Kurimoto, A. / Japanese Agricultural Chemistry Society et al. | 1993
- 6
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High pressure effect on lysinoalanine formationTamaoka, T. / Itoh, N. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 7
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Precise analysis of protein stabilityKidokoro, S.-I. / Japanese Agricultural Chemistry Society et al. | 1993
- 8
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Compressibility-structure-function relationships of proteinsGekko, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 9
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Ferrocenation of proteins under high pressureMurakami, Y. / Nomura, A. / Kunugi, S. / Japanese Agricultural Chemistry Society et al. | 1993
- 10
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Advances in starch chemistryHizukuri, S. / Japanese Agricultural Chemistry Society et al. | 1993
- 11
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Quality evaluation of cooking rice : The relation between palatability and sensory evaluation of cooked riceKuchiba, N. / Japanese Agricultural Chemistry Society et al. | 1993
- 12
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Structural changes of starches by high pressure treatmentHayashida, A. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 13
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Relationships between effects of pressure and temperature on starchesEzaki, S. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 14
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Improving the cooking properties of aged rice grains by pressurizationWatanabe, M. / Arai, E. / Japanese Agricultural Chemistry Society et al. | 1993
- 15
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Application of high pressure to polished rice raw materials for sake brewing: Characteristics of high pressure-treated polished-rice and sake brewing by its useOkamoto, T. / Miyama, K. / Sakakibara, S.-I. / Japanese Agricultural Chemistry Society et al. | 1993
- 16
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High pressure effects on biomembranesOhmori, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 17
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Effect of high hydrostatic pressure to muscle larvae of Trichinella spiralisOhnishi, Y. / Ono, T. / Shigehisa, T. / Ohmori, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 18
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Barotolerance of yeast cells acquired as a heat shock responseObuchi, K. / Iwahashi, H. / Kaul, S. C. / Ishimura, M. / Japanese Agricultural Chemistry Society et al. | 1993
- 19
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Growth of Escherichia coil under high pressure (asymptotically equal to 40 MPa) : Effects of ethanolTamura, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 20
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High pressure activation of polyphenoloxidase in pear fruitsAsaka, M. / Aoyama, Y. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 21
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Gel-sol transition of ovalbumin by high pressureDoi, E. / Shimizu, A. / Kitabatake, N. / Japanese Agricultural Chemistry Society et al. | 1993
- 22
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Emulsifying properties of pressure-treated proteinsDenda, A. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 23
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Physical properties of gel formed by "Pressure -> Heat" treatment of various fishsurimisIshikawa, M. / Sakai, K. / Yamaguchi, T. / Rachi, S. / Japanese Agricultural Chemistry Society et al. | 1993
- 23
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Effect of pressure and heat treatment on soy protein gelation with glucono-deltalactoneNishimura, T. / Hirotsuka, M. / Mori, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 25
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Utilization of high hydrostatic pressure to make alginate gelHirano, R. / Tobitani, A. / Shioya, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 26
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Properties of pectins extracted by pressure treatment and other treatments from membranes of segments in Satsuma mandarin fruitsKuribayashi, T. / Hayashi, R. / Japanese Agricultural Chemistry Society et al. | 1993
- 27
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High pressure effect on texture of the low methoxy pectin gelSuzuki, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 28
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Effect of pressure and temperature on the death rates of Lactobacillus casei and Escherichia coliSonoike, K. / Setoyama, T. / Kuma, Y. / Kimura, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 29
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Effect of hydrostatic pressure on the sterilization in tomato juiceYasumoto, M. / Hayamizu, M. / Inakuma, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 30
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The sterilization of sea urchin eggs by high hydrostatic pressureYukizaki, C. / Kawano, M. / Tsumagari, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 31
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Fruit preparation by pressurization : A high pressure resistant Candia yeast, indentification and pressure-sterilizationHorie, Y. / Kimura, K. / Ida, M. / Yoshida, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 32
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Processing and preservation of tea extract by hydrostatic pressure : Sterilization and changes in componentsKinugasa, H. / Takeo, T. / Fukumoto, K. / Shinno, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 33
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Sterilization of bacteria and yeast by hydrostatic pressurization at low temperature : Effect of temperature, pH, and the concentration of proteins, carbohydrates and lipidsTakahashi, K. / Ishii, H. / Ishikawa, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 34
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Effect of packaging on high pressure sterilizationOchiai, S. / Nakagawa, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 35
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Effect of alternating current exposure and surfactant treatment on the high pressure tolerance of bacterial cellsShimada, K. / Shimahara, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 36
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Control of meat characteristics by high hydrostatic pressure treatmentSuzuki, A. / Kim, K. / Ikeuchi, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 37
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Effect high hydrostatic pressure on myosin moleculeYamamoto, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 38
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Effect of change in SH-group amount on the heat-induced gelation of actomyosin after pressure treatmentSuzuki, T. / Matsumoto, S. / Kamoi, I. / Japanese Agricultural Chemistry Society et al. | 1993
- 39
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Effect of high pressure treatment on the thermal gelation of rabbit skeletal muscle myosin BIkeuchi, Y. / Tanji, H. / Kim, K. / Suzuki, A. / Japanese Agricultural Chemistry Society et al. | 1993
- 40
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Physical properties of pressurized meatsIso, N. / Mizuno, H. / Ogawa, H. / Iso, S.-I. / Japanese Agricultural Chemistry Society et al. | 1993
- 41
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Texturization of water soluble proteins of fish by high pressure treatmentOkazaki, E. / Japanese Agricultural Chemistry Society et al. | 1993
- 42
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Changes of soy and fish proteins under high pressureGoto, H. / Kajiyama, N. / Noguchi, A. / Japanese Agricultural Chemistry Society et al. | 1993
- 43
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Effect of the high pressure treatment on physical properties of hen eggHonma, K. / Haga, N. / Japanese Agricultural Chemistry Society et al. | 1993
- 44
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Applacation of high pressure on dairy products : Effect of high pressure treatment to prevent the after-acidification of yoghurtTanaka, T. / Hatanaka, K. / Japanese Agricultural Chemistry Society et al. | 1993
- 45
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High pressure treatment of Satsuma mandarin juice and lyokan section in syrupFukuhisa, K. / Sano, K. / Ogawa, H. / Fukumoto, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 46
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Preservation of pickles (Shoyu-moromidzuke and Shibadzuke) by high pressure treatmentMatsumoto, T. / Japanese Agricultural Chemistry Society et al. | 1993
- 47
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Bitterness inhibition in grapefruit juice by high pressure treatmentYuge, N. / Mieda, H. / Mutsushika, O. / Tamaki, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 48
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Effects of high pressurization process and standing after the treatment on the hardness of Japanese radish, and the mechanismYamamoto, A. / Kasai, M. / Shimada, A. / Japanese Agricultural Chemistry Society et al. | 1993
- 49
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High pressure treatment on various foodsSuzuki, T. / Takahashi, T. / Sato, S. / Fujihashi, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 50
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High pressure technology: Its growth, utility and potentialNewhall, D. H. / Japanese Agricultural Chemistry Society et al. | 1993
- 51
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In-situ observation of pressure induced state changes in some materialsMoritoki, M. / Kanda, T. / Sakurai, M. / Japanese Agricultural Chemistry Society et al. | 1993
- 52
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Birth and growth of the first pressure-procesed foodYu, H. / Japanese Agricultural Chemistry Society et al. | 1993
- 53
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Debitterized grapefruit juice product processed with high pressureTamaki, Y. / Japanese Agricultural Chemistry Society et al. | 1993
- 54
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Introduction of ultra high pressure continuous sterilization equipmentYonei, H. / Takahashi, Y. / Ifuku, Y. / Japanese Agricultural Chemistry Society et al. | 1993