Mechanical properties of softened foodstuffs processed by freeze-thaw infusion of macerating enzyme

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 267-276

  Nakatsu, Sayaka ^a   Kohyama, Kaoru ^b   Watanabe, Yayoi ^a   Shibata, Kenya ^a   Sakamoto, Koji ^a   Shimoda, Mitsuya ^c  

^a HIROSHIMA PREFECTURAL TECHNOLOGY RESEARCH INSTITUTE   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c KYUSHU UNIVERSITY   (Japan)

Author keywords

Freeze thaw infusion (FI); Macerating enzyme; Mechanical properties; Softening

Indexed keywords

FREEZE-THAW; NYLON MESH; RESIDUAL WEIGHT; SOFTENING;

AUTOMOBILE MANUFACTURE; BAMBOO; FREEZING; MECHANICAL PROPERTIES; PRODUCT DEVELOPMENT; TEXTURES;

ENZYMES;

ARCTIUM; GADUS MACROCEPHALUS; LENTINULA EDODES;

EID: 84870495123     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.07.010     Document Type: Article

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