Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Hatano, Mutsuo"'
Publikováno v:
北海道大学水産科学研究彙報. 56(3):75-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::417837cb86208d4787ebc6f1ddf50162
http://hdl.handle.net/2115/22013
http://hdl.handle.net/2115/22013
Publikováno v:
日本食品科学工学会誌. 43(5):552-556
The reason of more fading color of fall chum salmon (Oncorhynchus keta) muscle than that of sockeye salmon (Oncorhynchus nerka) by heat processing was investigated. Fading was attributed to the following phenomenons: (1) Decrease in Hunter's chromati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c63493d7b23a182d389ef5dedbe0511a
http://hdl.handle.net/2115/42698
http://hdl.handle.net/2115/42698
Publikováno v:
北海道大學水産學部研究彙報. 46(3):63-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::e20da093eab60a840f8319d9b2b34919
http://hdl.handle.net/2115/24153
http://hdl.handle.net/2115/24153
Publikováno v:
日本水産学会誌. 61(2):197-203
The flow rate of human erythrocytes on microchannels was measured to evaluate their deformability when treated with soy phospholipids, hydrogenated soy phospholipids, phospholipids containing icosape-ntaenoic acid (EPA) and docosahexaenoic acid (DHA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::17e123a679edffec701a66bdea4bb0ad
http://hdl.handle.net/2115/52083
http://hdl.handle.net/2115/52083
Publikováno v:
北海道大學水産學部研究彙報. 45(4):120-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::2e1b556d8ddc1470ce427774698982ab
http://hdl.handle.net/2115/24143
http://hdl.handle.net/2115/24143
Publikováno v:
北海道大學水産學部研究彙報. 44(4):247-253
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::cee0499fae7f6d1f29a522600bcd6d01
http://hdl.handle.net/2115/24130
http://hdl.handle.net/2115/24130
Publikováno v:
北海道大學水産學部研究彙報. 44(1):32-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::1bdb6c861801e6ec18bbd0ad50d66b20
http://hdl.handle.net/2115/24107
http://hdl.handle.net/2115/24107
Publikováno v:
北海道大學水産學部研究彙報. 44(1):39-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f69c9e8b95044ae52621a31b85ac4318
http://hdl.handle.net/2115/24108
http://hdl.handle.net/2115/24108
Autor:
Hosokawa, Masashi, Ohshima, Hiroaki, Kohno, Hiroyuki, Takahashi, Koretaro, Hatano, Mutsuo, Odashima, Shizuo
Publikováno v:
日本水産学会誌. 59(2):309-314
Phosphatidylcholine containing highly unsaturated fatty acid (HUFA-PC) was prepared by porcine pancreatic phospholipase A2, which catalyzed esterification between lysophosphatidylcholine (LPC) and highly unsaturated fatty acid (HUFA), under a scaled-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::8aeba7c2983e06799220fc7563c56f0e
http://hdl.handle.net/2115/52081
http://hdl.handle.net/2115/52081
Publikováno v:
日本水産学会誌. 59(4):677-681
Assessment of fish muscle lipid oxidation was performed by using a color difference meter subsequent to a novel rapid lipid extraction procedure, which was achieved by applying (internally cross-linked) starch-grafted-polyacrylate. The color stimulus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3119ac89a3122b33baa6177b447ca8b6
http://hdl.handle.net/2115/52082
http://hdl.handle.net/2115/52082