High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
スポンサーリンク
概要
著者
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Kawasaki K
Toyama Prefectural Food Res. Inst. Toyama
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Nabeshima Yukako
Toyama Food Research Institute
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KANENIWA MASAKI
National Research Institute of Fisheries Science
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ISHIHARA Kenji
National Research Institute of Fisheries Science
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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OOIZUMI Tooru
Department of Marine Bioscience, Fukui Prefectural University
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Ooizumi T
Department Of Marine Bioscience Fukui Prefectural University
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Ooizumi Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Ishihara K
National Research Institute Of Fisheries Science
関連論文
- Relationships between quality parameters and content of glycerol galactoside and porphyra-334 in dried laver nori Porphyra yezoensis
- 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
- Qualitative and quantitative changes of F_oF_1-ATPase in Japanese flounder and red sea bream associated with rearing temperatures
- Comparison of Lipid Components between Two Species of Sand Lance, Ammodytes hexapterus and Ammodytes personatus, in Northern Hokkaido
- Liquid-chromatographic hybrid triple-quadrupole linear-ion-trap MS/MS analysis of fatty-acid esters of dinophysistoxin-1 in bivalves and toxic dinoflagellates in Japan
- Metabolites of L-[^S]Cysteine Injected into the peritoneal Cavity of Rainbow Trout
- High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
- Effect of dietary taurine and lipid contents on conjugated bile acid composition and growth performance of juvenile Japanese flounder Paralichthys olivaceus
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Increased Number of CCR4-positive Cells in the Duodenum of Ovalbumin-induced Food Allergy Model NC/jic Mice and Antiallergic Activity of Fructooligosaccharides
- 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
- Effect of Dietary Docosahexaenoic Acid Connecting Phospholipids on the Lipid Peroxidation of the Brain in Mice
- Oral Administration of Fucoxanthin Increases Plasma Fucoxanthinol Concentration and Antioxidative Ability and Improves Meat Color in Broiler Chicks
- Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
- Effect of Na-gluconate on heat-induced gelation of salt-ground meat from walleye pollack (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Inhibitory Effect of Porphyran, Prepared from Dried "Nori", on Contact Hypersensitivity in Mice
- 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
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
- Effect of Hydroperoxides Produced by Photosensitized Oxidation of Methyl Oleate on Carp Myofibrillar Protein
- Comparison of Reactivity of Several Fish Myofibrils with Peroxidized Lipid
- Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran
- Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan