Zobrazeno 1 - 10 of 24 pro vyhledávání: '"Setsuko, Kikuchi"'
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Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
Autor: Setsuko Kikuchi, Sachiko Odake, Kentaro Kaneko, Kazuko Saito, Takeshi Sumino, Kyoko Tsuji, Chikao Otoguro
Publikováno v: Food Science and Technology Research. 5:145-152
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for analysis of various ingredients, measurement of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3d928b88b3b55094ebd10f138f2e543d
https://doi.org/10.3136/fstr.5.145
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5
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
Autor: Hawan-Soo Cha, Kyoko Tsuji, Setsuko Kikuchi, Chikao Otoguro, Kentaro Kaneko
Publikováno v: food preservation science. 24:95-101
To make greater use of ume fruit (Japanese apricot, Prunus mune Sieb. et Zucc.) removed from the liquor, it was investigated whether the low temperature steam-heating process-in which the fruit is heated by steam controlled at temperature intervals b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c5ca4b7f5d84ff443234404506eb324
https://doi.org/10.5891/jafps.24.95
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