Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Cuttlefish muscle"'
Publikováno v:
Advanced Materials Research. :1553-1558
The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cc6560ce86a666e3ae4c95cffaee3da
https://doi.org/10.4028/www.scientific.net/amr.554-556.1553
https://doi.org/10.4028/www.scientific.net/amr.554-556.1553
Autor:
Chen, Sheng Jun, Li, Lai Hao, Yang, Xian Qing, Qi, Bo, Wu, Yan Yan, Ma, Hai Xia, Deng, Jian Chao
Publikováno v:
Advanced Materials Research; July 2012, Vol. 554 Issue: 1 p1553-1558, 6p
Autor:
Rafik Balti, Ali Bougatef, Didier Guillochon, Pascal Dhulster, Moncef Nasri, Naima Nedjar-Arroume
Publikováno v:
Journal of Functional Foods, Vol 4, Iss 3, Pp 611-617 (2012)
In this study we evaluated the short-term oral antihypertensive effect of several peptide sequences isolated from cuttlefish (Sepia officinalis) muscle proteins hydrolysates, previously characterized as in vitro angiotensin-I-converting enzyme-inhibi
Externí odkaz:
https://doaj.org/article/0055fcd7200347e88acef78008c7e30f
Autor:
Hmidet, Noomen, Balti, Rafik, Nasri, Rim, Sila, Assaâd, Bougatef, Ali, Nasri, Moncef moncef.nasri@enis.rnu.tn
Publikováno v:
Food Research International. Nov2011, Vol. 44 Issue 9, p2703-2711. 9p.
Autor:
Naima Nedjar-Arroume, Ali Bougatef, Moncef Nasri, Didier Guillochon, Pascal Dhulster, Rafik Balti
Publikováno v:
Journal of Functional Foods, Vol 4, Iss 3, Pp 611-617 (2012)
In this study we evaluated the short-term oral antihypertensive effect of several peptide sequences isolated from cuttlefish (Sepia officinalis) muscle proteins hydrolysates, previously characterized as in vitro angiotensin-I-converting enzyme-inhibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd394689ef6fbe608a7759225b1f1c2e
http://www.sciencedirect.com/science/article/pii/S1756464612000485
http://www.sciencedirect.com/science/article/pii/S1756464612000485
Autor:
Miyazawa, Taiki1 (AUTHOR) higuchi@hokkaido-bpi.co.jp, Higuchi, Ohki1,2 (AUTHOR) sogame.ryosuke.p5@dc.tohoku.ac.jp, Sogame, Ryosuke1 (AUTHOR), Miyazawa, Teruo1 (AUTHOR) taiki.miyazawa.b3@tohoku.ac.jp
Publikováno v:
Molecules. Oct2024, Vol. 29 Issue 20, p4795. 14p.
Autor:
Balti, Rafik1 rafikbalti1981@gmail.com, Bougatef, Ali1, Nedra El Hadj Ali1, Ktari, Naourez1, Jellouli, Kemel1, Nedjar-Arroume, Naima2, Dhulster, Pascal2, Nasri, Moncef1
Publikováno v:
Journal of Amino Acids. 2011, p1-11. 11p.
Publikováno v:
Progress in Fishery Sciences, Vol 44, Iss 4, Pp 234-243 (2023)
Sepiella japonica is widely distributed on Zhejiang and Fujian coasts and is one of the four major fishery products in the East China Sea. Its meat is delicious, has high nutritional value, and is loved by consumers. Sepia esculenta is widely distrib
Externí odkaz:
https://doaj.org/article/44a939497a1a4aa9b18cb2c441a79da6
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.