A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes

Innovative Food Science and Emerging Technologies

Volumn 21, Issue , 2014, Pages 188-194

  Nakatsu, Sayaka ^a   Kohyama, Kaoru ^b   Watanabe, Yayoi ^a   Hayakawa, Fumiyo ^b   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

Electromyography (EMG); Freeze thaw impregnation (FI); Softened foodstuff

Indexed keywords

BAMBOO; ELECTROMYOGRAPHY; ENZYMES; FOOD PRODUCTS; FREEZING; MUSCLE; QUALITY CONTROL; TEXTURES;

FREEZE-THAW; INSTRUMENTAL PARAMETERS; MUSCLE ACTIVITIES; ORAL PROCESSING; PROCESSING TIME; SHIITAKE MUSHROOMS; SOFTENED FOODSTUFF; TEXTURE PROPERTIES;

IMPREGNATION;

ARCTIUM; GADUS MACROCEPHALUS; LENTINULA EDODES;

EID: 84897080162     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.11.010     Document Type: Article

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