Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
スポンサーリンク
概要
著者
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Shirai Jun
Fuso Chemical Co. Ltd.
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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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AKAHANE YOSHIAKI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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OKAYAMA TAKASHI
Department of Marine Bioscience, Fukui Prefectural University
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KITAKAMI SEI-ICHI
National Surimi Manufacturers Association
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ABE YO-ICHI
Kanetetsu Delica Food Inc.
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TAKESHITA Mizue
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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ABE Yo-ichi
Abe Jyuro Co. Ltd
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WADA Taijin
National Surimi Manufacturers Association
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SHIRAI Jun
Fujisawa Pharmaceutical Co. Ltd
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Okayama Takashi
Department Of Marine Bioscience Fukui Prefectural University
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Takeshita Mizue
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Akahane Y
Department Of Marine Bioscience Fukui Prefectural University
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Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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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