Establishment of Physical Properties and Testing Methods for Heat-Processed Carrots in Frozen Side Dishes and Examination of Methods to Inhibit Degeneration

Okuhara Momoka

2:45 PM - 3:00 PM

[3Lp-02] Establishment of Physical Properties and Testing Methods for Heat-Processed Carrots in Frozen Side Dishes and Examination of Methods to Inhibit Degeneration

*Okuhara Momoka¹, Syatari Nozomi², Yoshida Masashi², Tokuda Shinya², Irie Kentaro³, Oka Daiki⁴, Noguchi Tomohiro⁵ (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Nisshin Seifun Group Inc., Research Center for Basic Science, 3. Nissin Seifun Group Inc., Reserch Promotion Division, 4. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 5. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric.)

Keywords:Frozen Food, Carrot

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Presentation information

[3Lp] Physical property of food

[3Lp-02] Establishment of Physical Properties and Testing Methods for Heat-Processed Carrots in Frozen Side Dishes and Examination of Methods to Inhibit Degeneration

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