{"title":"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples","authors":"Kumi Saito, Manami Yoshinari, S. Ishikawa","doi":"10.2740/JISDH.31.3_123","DOIUrl":null,"url":null,"abstract":"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal for The Integrated Study of Dietary Habits","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2740/JISDH.31.3_123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1
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