Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets

Autor: Riko Takeuchi, Keisuke Kimura, Mizuki Morisasa, Fukumoto Saya, Tsukasa Mori, Naoko Goto-Inoue, Motoki Sumida, Tadashi Tamura

Publikováno v: Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 402, p 402 (2020)

Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decompositio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7584b19c87676c7d4384b7878f9228b

[Analysis of Maximum Growth Rate and Construction of Predictive Growth Model for Bacillus cereusin Mashed Potato by Calorimetric Method].

Autor: Togawa R; Central Research Institute, Maruha Nichiro Corporation., Kanagawa S; Central Research Institute, Maruha Nichiro Corporation., Fukumoto S; Central Research Institute, Maruha Nichiro Corporation., Noviyanti F; Food Research Institute, National Agriculture and Food Research Organization., Hosotani Y; Food Research Institute, National Agriculture and Food Research Organization., Koizumi D; Central Research Institute, Maruha Nichiro Corporation., Iohara K; Central Research Institute, Maruha Nichiro Corporation., Shimodaira J; Central Research Institute, Maruha Nichiro Corporation., Kawasaki S; Food Research Institute, National Agriculture and Food Research Organization.

Publikováno v: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan [Shokuhin Eiseigaku Zasshi] 2023; Vol. 64 (6), pp. 200-205.