MAKINODAN YASUO | Department of Fisheries, Faculty of Agriculture, Kinki University

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著作論文

Presence of Cysteine Endopeptidase in the Pyloric Caeca of Pacific Mackerel Scomber japonicus and Its Purification and Characterization
The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests
Pyridinoline concentrations in muscular and skin collagen of fish and relationship between collagen solubility and pyridinoline concentration in fish muscular collagen
Influence on Post-mortem Rigor of Fish Body and Muscular ATP Consumption by the Destruction of Spinal Cord in Several Fishes
Glyceraldehyde 3-Phosphate Dehydrogenase, a Specific Sarcoplasmic Protein Insolubilized during Cold-storage of Sardine
Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization
Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage
Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage
Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage
Total activity of transglutaminase at various temperatures in several fish meats
Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage
Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization
Identification of 170 k Component which Appears in the Setting Process of Surimi Gel

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