Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes

スポンサーリンク

概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2000-12-01

著者

• Kubo Tomokazu

  Graduate School Of Fisheries Science Hokkaido University

• Saeki Hiroki

  Graduate School Of Fisheries Science Hokkaido University

• Iseya Zensuke

  Graduate School Of Fisheries Science Hokkaido University

• Saeki Hiroko

  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

スポンサーリンク