Permeability of sugar alcohols with different molecular weights into fish meat

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Ooizumi Tooru

  Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University

• Kaneko Y

  Towa Chemical Industry Co.ltd.

• Akahane Y

  Department Of Marine Bioscience Fukui Prefectural University

• Akahane Yoshiaki

  Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University

• TAMAGAWA Hiroko

  Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University

• KANEKO Yoshinari

  Towa Chemical Industry Co.Ltd.

• Tamagawa Hiroko

  Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University

• Akahane Yoshiaki

  Fukui Prefectural Univ. Fukui Jpn

関連論文

• 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
• High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
• 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
• 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)
• 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
• 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

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