Akahane Yoshiaki | Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University

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著作論文

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats
Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats
Effect of extracts from heshiko, a fermented mackerel product, on cholesterol metabolism in Wistar rats
Effect of extracts from narezushi, a fermented mackerel product, on cholesterol metabolism in Wistar rats
Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution
Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
Permeability of sugar alcohols with different molecular weights into fish meat

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