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1
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Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants |
Kayoko Ishii
Ai Teramoto
Hiroko Kuwada
Chihiro Nakazaki
Yuri Jibu
mayumi tabuchi
Michiko Fuchigami
|
《Journal of Food Science and Engineering》
|
2014 |
0 |
|
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2
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Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking |
Kayoko Ishii
Ai Teramoto
Hiroko Kuwada
Chihiro Nakazaki
Yuri Jibu
mayumi tabuchi
MichikoFuchigami
|
《Journal of Food Science and Engineering》
|
2014 |
0 |
|
|
3
|
The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade |
Hiroko Kuwada
Yuri Jibu
mayumi tabuchi
Ai Teramoto
Kayoko Ishii
Michiko Fuchigami
|
《Journal of Food Science and Engineering》
|
2013 |
0 |
|
|
4
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Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam |
Hiroko Kuwada
Yuri Jibu
Keiko Nakamura
mayumi tabuchi
Ai Teramoto
Kayoko Ishii
Yasumi Kimura
Michiko Fuchigami
|
《Journal of Food Science and Engineering》
|
2013 |
0 |
|
