高圧食品開発物語(その4) -高圧処理による低菌化緑色野菜の開発- Story of Development of High-Pressure Processed Foods, Part 4 -A method of developing germ-free green vegatables-

この論文にアクセスする

この論文をさがす

著者

抄録

Green vegetables are a very important nutritional source for maintaining our health. However, because the chlorophyll converts to pheohytin with the fading of its green color when subjected to heat sterilization, it has long been a dream to store green vegetables for long periods of time. In our method, sterilization and inactivation of enzymes are carried out by a combination of high pressure and heat in an effort to develop green vegetables with superior storage characteristics. As a result, we have succeeded in reducing the micro-organism content in spinach, field peas and broccoli to an acceptable level in the practical use by the application of high pressure of 400 MPa at 55°C for 10 min.

収録刊行物

  • 高圧力の科学と技術 = The Review of high pressure science and technology  

    高圧力の科学と技術 = The Review of high pressure science and technology 8(1), 57-62, 1998-02-20 

    The Japan Society of High Pressure Science and Technology

参考文献:  7件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10002848997
  • NII書誌ID(NCID)
    AN10452913
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    0917639X
  • NDL 記事登録ID
    4414123
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z17-1589
  • データ提供元
    CJP書誌  NDL  J-STAGE 
ページトップへ