Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Meiran Jin"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101325- (2024)
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japo
Externí odkaz:
https://doaj.org/article/2051a31c961c4973afe055180e9c1947
Publikováno v:
Journal of Food Science. 85:2050-2059
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e22bc72594aa35e7662eb7265dad5bd
https://doi.org/10.1111/1750-3841.15311
https://doi.org/10.1111/1750-3841.15311
Publikováno v:
Food chemistry. 332
In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e832bd28c222c48856657fb8e94669b8
https://pubmed.ncbi.nlm.nih.gov/32619941
https://pubmed.ncbi.nlm.nih.gov/32619941
Publikováno v:
Journal of texture studiesREFERENCES. 51(4)
In this study, effects of different concentrations of riboflavin (0, 0.02, and 0.1 μmol/g protein) on myofibrillar protein (MP, Scomberomorus niphonius) gel were characterized. The gel structure and properties were studied with or without Ultraviole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bbab42b5708aa7a1ea4252bea313db3
https://pubmed.ncbi.nlm.nih.gov/32052424
https://pubmed.ncbi.nlm.nih.gov/32052424