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パルス超音波を利用した凝固制御による生体・食品の低損傷・凍結保存技術の開発

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パルス超音波を利用した凝固制御による生体・食品の低損傷・凍結保存技術の開発

Material type
文書・図像類
Author
多田, 幸生ほか
Publisher
-
Publication date
2006-03
Material Format
Digital
Capacity, size, etc.
-
NDC
-
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Notes on use

Note (General):

金沢大学機械工学系食品の凍結保存は低温化と活性水分の低減により生化学反応の抑制を図るものであるが,凍結の過程で細胞(筋繊維)レベルでのミクロ現象が生じ,これが各種の機械的損傷や膠質的損傷を発生させる要因となる.したがって,食品の品質(風味,テクスチャー)を損なわない効果的な冷却技術の開発が必須となる...

Related materials as well as pre- and post-revision versions

https://kaken.nii.ac.jp/search/?qm=20179708

https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16560178/

https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-16560178/165601782005kenkyu_seika_hokoku_gaiyo/

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  • Kanazawa University Repository for Academic Resources

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Digital

Material Type
文書・図像類
Author/Editor
多田, 幸生
Tada, Yukio
Publication Date
2006-03
Publication Date (W3CDTF)
2006-03
Alternative Title
Novel Technology for Cryopreservation of Food by Ultrasonic Irradiation
Periodical title
平成17(2005)年度 科学研究費補助金 基盤研究(C) 研究成果報告書 = 2005 Fiscal Year Final Research Report
No. or year of volume/issue
2004-2005
Volume
2004-2005