Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Keishi AMANO"'
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:131-136
The thermal gelation of black marlin muscle proteins treated with electric pulses and air-blowing was examined in connection with protein denaturation. Though the thermal gelation curve of the muscle paste treated with air-blowing gave an induction p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e20ec42bb7abf7f64d0ad7777d96e0b8
https://doi.org/10.3136/nskkk.42.131
https://doi.org/10.3136/nskkk.42.131
Publikováno v:
Journal of Food Science. 59:97-100
Changes in the solubility and 8-anilino-1-napthalene sulfonate (ANS)-fluorescence intensity of oval filefish, tilapia, and black marlin myosins and their fragments by n-butanol were examined in connection with myosin gel-forming abilities. The therma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba9b143019f3eeeb9e1705978f2c0c2e
https://doi.org/10.1111/j.1365-2621.1994.tb06906.x
https://doi.org/10.1111/j.1365-2621.1994.tb06906.x
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:738-742
The thermal gel-formation properties of oval filefish muscle proteins in the presence of n-butanol were examined by means of thermal gelation curves, SDS-electrophoretograms, solubility tests, and changes in the fluorescence intensity caused by ANS (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6937a9599b7ad37fb0c2cb21982a1fe8
https://doi.org/10.3136/nskkk1962.40.738
https://doi.org/10.3136/nskkk1962.40.738
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:205-209
n-ブタノール添加および超音波処理したキハダ筋原繊維タンパク質の熱ゲル化反応を調べた.キハダ筋原繊維の熱ゲル化は,0.2M～0.6Mn-ブタノール添加で促進された.超音波処理も, n-ブタノー
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedbc045aa07b30d8a8ef346abe4559d
https://doi.org/10.3136/nskkk1962.40.205
https://doi.org/10.3136/nskkk1962.40.205
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:540-544
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77b7edcc82a5137e2e2533557e788c15
https://doi.org/10.3136/nskkk1962.38.540
https://doi.org/10.3136/nskkk1962.38.540
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:637-642
The thermal gelation of sardine and Alaska pollack muscle proteins treated with high pressure was studied by means of temperature (40°, 50°, 60°, and 70°C)-jelly strength and thermal denaturation of actomyosin ATPases. The pressure treatment enha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bd2f88c4cd28948d5f8c72263f6c7a0
https://doi.org/10.3136/nskkk1962.37.8_637
https://doi.org/10.3136/nskkk1962.37.8_637
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 41:355-357
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b31abc1ddd02eb31c9f97ffc15c08ba4
https://doi.org/10.3136/nskkk1962.41.355
https://doi.org/10.3136/nskkk1962.41.355
Publikováno v:
Journal of Food Science. 56:338-340
The effect of pressure treatment (1 atm ∼ 5000 atm) on flying fish and sardine actomyosin ATPases was studied from the standpoint of interaction between myosin and actin. The activities of actomyosin Mg-ATPases markedly decreased and those of the E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f2a743befe4b201a695a59ac3e82974
https://doi.org/10.1111/j.1365-2621.1991.tb05275.x
https://doi.org/10.1111/j.1365-2621.1991.tb05275.x
Publikováno v:
NIPPON SUISAN GAKKAISHI. 44:217-222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b76b38187712d423cd10f1808c661001
https://doi.org/10.2331/suisan.44.217
https://doi.org/10.2331/suisan.44.217
Autor:
Keishi Amano
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 17:401-409
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c340ddeeead3b0f89581ddbec37401a7
https://doi.org/10.3358/shokueishi.17.401
https://doi.org/10.3358/shokueishi.17.401