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高水圧の食品加工への応用 : 筋肉タンパク質の変化の視点から
http://hdl.handle.net/10659/1399
http://hdl.handle.net/10659/1399fd1db72a-cee2-42c4-ac40-d76f3ea7c553
名前 / ファイル | ライセンス | アクション |
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S-29_Yamamoto.pdf (24.8 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2010-03-11 | |||||
タイトル | ||||||
タイトル | 高水圧の食品加工への応用 : 筋肉タンパク質の変化の視点から | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
山本, 克博
× 山本, 克博× 岩﨑, 智仁 |
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著者別名 | ||||||
姓名 | Yamamoto, Katsuhiro | |||||
著者別名 | ||||||
姓名 | IWASAKI, Tomohito | |||||
言語 | en | |||||
姓名 | 岩﨑, 智仁 | |||||
言語 | ja | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Hydrotatic pressure affects muscle proteins in a number of ways. For exampre, myosin filaments from gels on pressure application which are rather more viscoelastic than those caused by heat treatment.Pressure-treatment thus has potential for production of novel foods, differing from examples due to thermal-processing. Globular proteins, which cinsist of mixtures of α-helix and β-sheets, are susceptible to pressure, while fibrous proteins, which are mainly conposed of α-helix, are not as sensitive bicause of oewer cavities in their molecules. The distinctive effects of heart ond pressure onproteins also can result in defferences in the level of denaturation,so that the rheological propertoes of foods can be modified. | |||||
書誌情報 |
Foods and Food Ingredients Journal of Japan 巻 212, 号 2, p. 128-132, 発行日 2007-02 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0919-9772 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | Application of High Hydrostatic Pressure for Food Processing; Pressure-induced Changes in Myofibrillar Proteins | |||||
出版者 | ||||||
出版者 | 日本食品化学研究振興財団 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |