Utilization of cooking juice of young tuna processed into canned tuna as condiments : Effect of enzymatic hydrolysis and membrane treatment

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2002-12-01

著者

• Ko Wen-ching

  Department Of Bioindustry Technology Da-yeh University

• JAO Chia-Ling

  Department of Food Science and Technology, Tung-Fang Junior College of Technology and Commerce

• Jao Chia-ling

  Department Of Food Science & Technology Tung-fang Institute Of Technology

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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