Zobrazeno 1 - 10
of 16
pro vyhledávání: '"K. D. Anthony Taylor"'
Autor:
K. Rahayu Kuswanto, Yudhomenggolo Sastro Darmanto, L. Sya’rani, Fronthea Swastawati, K. D. Anthony Taylor
Publikováno v:
International Journal of Bioscience, Biochemistry and Bioinformatics. 4:94-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6955b0ef63c58f6cb756e831c14053db
https://doi.org/10.7763/ijbbb.2014.v4.318
https://doi.org/10.7763/ijbbb.2014.v4.318
Publikováno v:
International Journal of Food Science & Technology. 29:179-183
Salted-dried mackerel (Scomber scombrus) was prepared using fresh fish or fish which had been stored in ice for 75h and four methods of salting, namely 15% brine, saturated brine, pickle and dry salting. Samples were analysed for available lysine, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf1b75efef29d5082e66aaea4928a582
https://doi.org/10.1111/j.1365-2621.1994.tb02059.x
https://doi.org/10.1111/j.1365-2621.1994.tb02059.x
Publikováno v:
International Journal of Food Science and Technology. 37:477-484
Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f644e4034aba7b0d20f2ace091073f86
https://doi.org/10.1046/j.1365-2621.2002.00604.x
https://doi.org/10.1046/j.1365-2621.2002.00604.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:2039-2045
Comparative quality assessment of cultured and wild sea bream stored in ice for up to 23 days was achieved by the monitoring of sensory quality, levels of nucleotide, nucleotide breakdown products, and texture by a texturometer. The changes in sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::341a190ffa4d024229c8d1cee3de31d3
https://doi.org/10.1021/jf010769a
https://doi.org/10.1021/jf010769a
Publikováno v:
International Journal of Food Science and Technology. 36:517-522
Groupers (Plectropomus maculatus) were harvested from holding tanks and stored in ice until assessment rated them unacceptable. Groupers were also subjected to periods (2–12 h) of storage at tropical ambient (29–31 °C) immediately after harvest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0178944038c635fd5d62082d7aa4d7
https://doi.org/10.1046/j.1365-2621.2001.00492.x
https://doi.org/10.1046/j.1365-2621.2001.00492.x
Publikováno v:
International Journal of Food Science & Technology. 35:549-554
A high performance liquid chromatography (HPLC) method was developed by using gradient elution with acetonitrile as a mobile phase to reduce the time required for determination of ATP, ADP, AMP, IMP, HxR and Hx. The method was then applied to investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f0519ddf0f5ad3e423a45d1366ac2ff
https://doi.org/10.1111/j.1365-2621.2000.00405.x
https://doi.org/10.1111/j.1365-2621.2000.00405.x
Publikováno v:
Journal of the Science of Food and Agriculture. 79:1249-1259
Cod roe landings are subject to great variability regarding their quality and subsequent price for the food industry. A scheme was developed for the classification of cod roe into four quality grades (A, B, C and D) based on appearance and texture at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2dac8bdb5a07fd3429b47a647d4c123
https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1249::aid-jsfa356>3.0.co
https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1249::aid-jsfa356>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 79:845-850
Fish mince, derived from cod or haddock flaps, was successfully whitened by pre-treating flaps prior to separation with an aqueous solution (5–8 gl−1) of hydrogen peroxide. Soaking in H2O2 reduced the superficial blood discoloration of flaps and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b86972e7994fa7938caa2751d83a6d8f
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<845::aid-jsfa297>3.0.co
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<845::aid-jsfa297>3.0.co
Autor:
K. D. Anthony Taylor, Anastasios Zotos
Publikováno v:
Food Chemistry. 60:469-478
The direct effect of small molecule factor(s) on the activation of phenolase in the suggested multiple component process of blackspot development in Norway lobster (Nephrops norvegicus) was studied. When acetone-precipitated phenolase was treated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d816e609dc20e50db6ace0d4903bee2c
https://doi.org/10.1016/s0308-8146(96)00256-7
https://doi.org/10.1016/s0308-8146(96)00256-7
Autor:
Anastasios Zotos, K. D. Anthony Taylor
Publikováno v:
Food Chemistry. 59:19-25
The interactions of small molecule(s) and proteases in the suggested multiple component process of phenolase activation in Norway lobster (Nephrops norvegicus) were studied. It was observed that protease I is mainly a visceral protease, whilst protea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e561ed8decacf41c098abc3be5d8b59
https://doi.org/10.1016/s0308-8146(97)86705-2
https://doi.org/10.1016/s0308-8146(97)86705-2