[2KIp] 食品物性

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2KIp04] Evaluation of a Quantitative Method for Texture Assessment Using Fracture Strength Testing of Bundled Shredded Cabbage

*Yoshiki Eto¹, Yoshitaka Mizuno¹, Nishimura Sonoko¹, Kabashima Shinichiro¹, Inatsu Yasuhiro² (1. Lion Hygiene Corp., 2. National Agriculture and Food Research Organization)

Keywords:

ozonated water,fresh-cut vegetables,maintenance of quality,texture,fracture strength