Effect of Protein Hydrolysate From Antarctic Krill on the State of Water and Denaturation of Lizard Fish Myofibrils During Frozen Storage.

Food Science and Technology Research- Switzerland

doi 10.3136/fstr.8.200

Full Text

Abstract

Available in

Categories

Manufacturing Engineering

Chemical Engineering

Date

January 1, 2002

Authors

Yasumitsu YAMASHITA

Yukinori NOZAKI

Publisher

Japanese Society for Food Science and Technology

Related search

Effect of the Antarctic Krill Chitin on the Availability of Dietary Protein and Minerals in Growing Rats.

Nippon Eiyo Shokuryo Gakkaishi

English

Effect of Salt Concentration and Cryoprotectants on Gel-Forming Ability of Surimi Prepared From Queen Fish (Chorinemus Lysan) During Frozen Storage

Pakistan Journal of Biological Sciences

English

Nutritive Evaluation of Fish Protein Hydrolysate.

Nippon Eiyo Shokuryo Gakkaishi

English

The Effect of Salts on the Formation of Protein Complexes During Heat Denaturation

Biochemical Journal

English

Effect of Antarctic Krill Oil on Astaxanthin in Rat Serum

International Journal of Sciences

English

Bioactive and Functional Properties of Fish Protein Hydrolysate From Leiognathus Bindus

Asian Journal of Pharmaceutical and Clinical Research

Pharmaceutical Science

English

Production of Fish Protein Hydrolysate From Silver Catfish (Arius Thalassinus)

MOJ Food Processing & Technology

English

Influence of Individual State on Swimming Capacity and Behaviour of Antarctic Krill Euphausia Superba

Marine Ecology - Progress Series

Aquatic Science

English

Effect of Frozen Storage on Bread Texture

journal of institute of cold chain

English