Author: "Inoue, C." / Database: Gale General OneFile - Searchworks@Jio Institute Digital Library Search Results

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Author: Inoue, C. and Ishikawa, M.
Subjects: Frozen foods -- Research, Business, Food/cooking/nutrition
Abstract: A new study investigates which molecule is the main contributor to the glass transition of a protein solution with the aim of improving food freezing technology.
Published: 2000

Author: Inoue, C. and Ishikawa, M.
Subjects: Food -- Storage, Frozen fish -- Storage, Business, Food/cooking/nutrition
Abstract: A new study seeks to collect basic information about the effects of moisture, protein, salt and other substances on the glass transition (GT) temperature of fish meat in order to determine the GT of foods at low temperatures. The study is designed to aid in developing improved storage technologies for fish products. Results show that fish stored below a storage temperature of -55 deg C could be of improved quality.
Published: 1997

Author: Ninomiya, S., Yokoyama, Y., Inoue, C., Yamashita, S., Une, T., Teraoka, M., and Seino, Y.
Subjects: Prader-Willi syndrome -- Genetic aspects, Human genetics -- Research, Biological sciences
Published: 2001

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