Protein solubility in pacific whiting affected by proteolysis during storage

Protein solubility in pacific whiting affected by proteolysis during storage

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	LIN, T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 3 (1996), p. 536-539
Materias:	Alimentos Industria alimentaria Pescado Merluccius Merluza Almacenamiento Solubilidad Proteólisis Proteínas
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Adaptación de métodos de uso comercial para la determinación de nitrógeno básico bolátil en merluza (Merluccius hubbsi)
por: Giannini, D. H.

Nota características del colágeno muscular de merluza (Merluccius merluccius L.) según la estación de captura
por: Montero, P.

Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups
por: Handa, A.

Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis
por: Chin, H. W.

Lactose solubility and crystal growth as affected by mineral impurities
por: BHARGAVA, A.

Lactose solubility and crystal growth as affected by mineral impurities
por: BHARGAVA, Arun

Correlative changes in proteases and protease inhibitors during mobilisation of protein from potato (Solanum tuberosum) seed tubers
por: Weeda, Sarah M.

SDS-PAGE of proteins in goat milk cheeses ripened under different conditions
por: JIN, J.

Linear heating rate affects gelation of alaska pollock and pacific whiting surimi
por: YONGSAWATDIGUL, J.

Linear heating rate affects gelation of Alaska pollock and pacific whiting surimi
por: YONGSAWATDIGUL, Jirawat

Changes in lipids of bullfrog (Rana catesbeiana) muscle during frozen storage and its relationship to myofibrillar proteins solubility
por: Lemos, Ana Lúcia da Silva Corrêa

Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC
por: Altemueller, A. G.

Glutathione peroxidase activity during storage of fish muscle
por: WATANABE, F.

Estudios preliminares sobre el colágeno de la merluza (Merlucius merlucius L.)
por: Borderias, A. J.

Effect of fat reduction on chemical composition, proteolysis, funtionality, and yield of mozzarella cheese
por: Rudan, Michael

Protease-induced aggregation and gelation of whey proteins
por: OTTE, J.

Charcuterie de poissons le rôle clé des protéines
por: LEROY, Christine

Change of protein patterns o potato tubers during different storage temperatures
por: Pinto, José Eduardo Brasil Pereira

Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
por: McCORD, A.

Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product

Proteolysis of fynbo cheese salted with NaCI/KCI and ripened at two temperatures
por: Laborda, M. A.

Effects of different storage temperatures on protein quantities of potato tubers
por: BRASIL P. PINTO, José E.

Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage
por: Mathew, Sijo

Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period
por: Pham, Thuy T.

Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage
por: REDDY, N.R.

Quality changes during refrigerated storage of packaged shrip and catfish fillets treated with sodium acetate, sodium lctate or propyl gallate
por: ZHUANG, R.

Quality changes during refrigerated storage of pakaged shrimp and catfish fillets tested with sodium acetate, sodium lactate or propyl gallate
por: RONG-YU ZHUANG

Chemical changes and visual appearance of Albacore tuna as related to frozen storage
por: Ben-Gigirey, Begoña

Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels
por: Brannan, R. G.

Partial replacement of egg white proteins with whey proteins in angel food cakes
por: ARUNEOPANLOP, B.

Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage
por: Shon, J.

Impact of fried foods on macronutrient intake, with special reference to fat and protein
por: Henry, C. J. K.

Caracterización funcional y estructural de proteínas.
por: Pilosof, Ana.
Publicado: (2000.)

Determination of residual egg white proteins in red wines during and after fining
por: Lacorn, Markus

Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4,8, and 12ºC
por: Ong, L.

Revisión proteína de pescado y metabolismo del colesterol
por: Vázquez, J.

De nouveaux débouchés pour les protéines les matières protéiques végétales se diversifient
por: LEROY, Christine

Growth or survival of Listeria monocytogenes in ready-to-eat meat products and combination deli salads during refrigerated storage

Protein synthesis during oxygen deprivation in cotton
por: MILLAR, A.

Evolución de la maduración de queso chanco tipo campo almacenado a altas temperaturas Parte II Proteólisis
por: Brito, C.