Effect of pH on the preparation of edible films based on fish myofibrillar proteins
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-10-01
著者
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Hamaguchi Patricia
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Yuca Hamaguchi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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SHIKU YUSUKE
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Shiku Yusuke
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
関連論文
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- 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
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- Preparation and characterization of edible films from fish water-soluble proteins
- Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
- The Glass Transition of Protamine
- Stability of Fish Myosins and Their Fragments to High Hydrostatic Pressure
- Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat
- Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
- Effect of pH on the preparation of edible films based on fish myofibrillar proteins
- Enhancing Effect of Starfish Asterias amurensis Saponin upon Thermal Aggregation of Actomyoshin from Walleye Pollack Meat