High-pressure induced transformation of onion

Japan Journal of Food Engineering

Volumn 10, Issue 1, 2009, Pages 37-43

  Ueno, Shigeaki ^a   Shigematsu, Toru ^a   Kuga, Kentarou ^a   Saito, Megumi ^a   Hayashi, Mayumi ^b   Fujii, Tomoyuki ^a,c  

^a NIIGATA UNIVERSITY OF PHARMACY AND APPLIED LIFE SCIENCES   (Japan)

^b Niigata Industrial Creation Organization   (Japan)

^c MAEBASHI INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Antioxidative activity; High pressure; High pressure induced transformation (Hi Pit); Onion; Scatter plot

Indexed keywords

DIELECTRIC PROPERTIES; DIGITAL STORAGE;

ANTI OXIDATIVE ACTIVITY; CELL STRUCTURE; FUNCTIONAL PROPERTIES; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; ONION; PEAK AREA RATIOS; SCATTER PLOTS;

HIGH PRESSURE EFFECTS;

ALLIUM CEPA;

EID: 68149131671     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe.10.37     Document Type: Article

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