Role of sorbitol in manufacturing dried seafood from heated squid 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

• Kubo Tomokazu

  Graduate School Of Fisheries Science Hokkaido University

• Kubo Tomokazu

  Graduate School Of Fisheries Sciences Hokkaido University

• SAEKI HIROKI

  Graduate School of Fisheries Sciences, Hokkaido University

• Saeki Hiroki

  Graduate School Of Fisheries Sciences Hokkaido University

• Saeki Hiroki

  Graduate School Of Fisheries Science Hokkaido University

関連論文

• Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide
• Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
• Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
• Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes
• Role of sorbitol in manufacturing dried seafood from heated squid meat
• Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
• Water solubilization of glycated carp and scallop myosin rods, and their soluble state under physiological conditions

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