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KIMURA Yasumi
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Date | 2012/08 |
| Presentation Theme | Changes in texture, structures and pectin of apple during soaking in citric acid pressurization, heating or processing of high-pressure-induced and heat-induced jam |
| Conference | 第16回食品科学工学世界会議(16th IUFoST) |
| Conference Type | International |
| Presentation Type | Speech (General) |
| Contribution Type | Collaborative |
| Venue | ブラジル、フォス・ド・イグアス(Rafain Palace Hotel & Convention Center) |
| Publisher and common publisher | Michiko Fuchigami, Hiroko Kuwada, Yuri Jibu, Mayumi Tabuchi, Ai Teramoto, Yasumi Kimura, Kayoko Ishii |
| Details | リンゴをクエン酸浸漬、高圧・加熱処理または高圧・加熱ジャム製造の際の物性、組織、ペクチンの変化;主催者：食品科学工学 |