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Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion

机译：冷冻解冻输注冷冻条件对酶浸渍成食品的影响

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Kenya SHIBATA; Koji SAKAMOTO; Masako ISHIHARA; Sayaka NAKATSU; Ryo KAJIHARA; Mitsuya SHIMODA;
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年度 2010
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1. Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion [J] . Kenya Shibata, Koji Sakamoto, Masako Ishihara, Food science and technology research . 2010,第5期

机译：冷冻条件对冻融输注酶对食品材料的影响
2. Softening of lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods [J] . Food Bioscience . 2020,第期

机译：利用冻融酶输注来软化莲藕和胡萝卜，用于纹理改性食物
3. A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes. [J] . Nakatsu S., Kohyama K., Watanabe Y., Innovative Food Science & Emerging Technologies . 2014,第Null期

机译：一项人体肌电图试验，用于评估软化食品的质地，该食品通过浸软酶的冻融浸渍制备。
4. Functional foods enriched in aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables [C] . Sigrid Sanzana, María Luisa Gras, Daniel Vidal-Brotóns International congress on engineering and food . 2011

机译：芦荟富集的功能性食品。真空浸渍和温度对一些蔬菜呼吸率和呼吸价的影响
5. Study of mechanisms underlying the infusion of starch-based food materials by oil-based liquid foods. [D] . Hicsasmaz, Zeynep. 1990

机译：研究油基液体食品向淀粉基食品原料的注入机理。
6. Incubation of conditioned fear in the conditioned suppression model in rats: role of food-restriction conditions length of conditioned stimulus and generality to conditioned freezing [O] . Charles L. Pickens, Brittany M. Navarre, Sunila G. Nair -1

机译：在大鼠条件抑制模型中孵育条件恐惧：食物限制条件条件刺激长度的作用以及贯穿条件冻结
7. Vacuum enzyme infusion into food materials enhanced by freeze-thaw [O] . 2008

机译：真空酶输注到通过冻融增强的食品
8. A General Climatological Guide to Daily Freezing Conditions: Frost Days, Ice Days, and Freeze-Thaw Days [R] . Wexler, R. L. 1982

机译：每日冰冻条件的一般气候指南：霜冻天，冰天和冻融日

Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion

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