Comparison of the amount of substances introduced into food by the Freeze-thaw impregnation

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Ka] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room K (2F N206)

座長:松本泰典(高知工科大学)、上野聡(広島大学)、本同宏成(静岡県立大学)

9:45 AM - 10:00 AM

*Yuki Shimohisa¹, Kenya Shibata¹, Minori Sakamoto¹, Kana Miyachi¹, Mayuu Kanesaki¹ (1. HPTRI-FTRC)

Keywords:Freeze-thaw impregnation, the amount of substances introduced, phycocyanin, absorbance

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