Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein

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概要

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

著者

• Ko W‐c

  National Chung‐hsing Univ. Taichung Twn

• KO Wen-Ching

  Department of Food Science, National Chung Hsing University

• HWANG Meng-Shan

  Department of Food Science, National Chung Hsing University

• Ko Wen-ching

  Department Of Bioindustry Technology Da-yeh University

• Hwang Meng-shan

  Department Of Food Science National Chung Hsing University

関連論文

• 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
• Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein
• Supercritical CO_2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice
• Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish
• Utilization of cooking juice of young tuna processed into canned tuna as condiments : Effect of enzymatic hydrolysis and membrane treatment
• Relationship between the Initial Activity and Thermal Inactivation of Ca-ATPase from Milkfish Actomyosin and Myosin
• Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

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