Effect of pH on the preparation of edible films based on fish myofibrillar proteins
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
- 2003-10-01
著者
-
TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
Hamaguchi Patricia
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
Yuca Hamaguchi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
SHIKU YUSUKE
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
Shiku Yusuke
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
関連論文
- Lipid characteristics of coastal migratory Sarda orientalis tissues
- Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
- 可食性すり身フィルムの性状に及ぼすアルギン酸プロピレングリコールエステルの影響
- 魚類筋原繊維タンパク質由来の生分解性フィルム形成メカニズム
- Improvement of Functional Properties of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Oxygen permeability and antioxidative properties of edible surimi films
- Assessing the end-point temperature of heated fish and shellfish meats
- Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins