Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Munehiko Tanaka"'
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 342-351 (2014)
Antioxidative fractions were isolated from hydrolyzed blue shark skin gelatin with Protamex, and the DPPH and hydroxyl radical scavenging abilities were investigated. The IC50 values of hydrolysates to scavenge DPPH and hydroxyl radical signals were
Externí odkaz:
https://doaj.org/article/4a6eb323464f43e6ad7d22157e869270
Publikováno v:
Journal of Aquatic Food Product Technology. 29:736-749
The effect of Alcalase hydrolysis conditions on antioxidant activities of shark skin gelatin hydrolysate (SSGH) byproduct was studied. Optimal hydrolysis condition for SSGH at 60°C, pH 7.5, and 2.7...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3daccac5a0226b389301355042b87175
https://doi.org/10.1080/10498850.2020.1799469
https://doi.org/10.1080/10498850.2020.1799469
Publikováno v:
Food Hydrocolloids. 52:573-580
Effects of α 1 /α 2 ratios and drying temperatures on the properties of tilapia skin gelatin films were investigated. Tensile strength (TS) of α 1 -subunit based films and α 2 -subunit based films were 30.4 MPa and 12.8 MPa, respectively. When fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11e075fd8104413f61edfa5f12fe4471
https://doi.org/10.1016/j.foodhyd.2015.07.026
https://doi.org/10.1016/j.foodhyd.2015.07.026
Publikováno v:
Food Chemistry. 188:350-356
Alpha-chain subunits were separated from tilapia skin gelatin using ultrafiltration, and the physicochemical properties of obtained subunits were investigated. As a result, α1-subunit and α2-subunit could be successfully separated by 100 kDa MWCO r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67da8338716d0b76e86d737fc911a10d
https://doi.org/10.1016/j.foodchem.2015.04.084
https://doi.org/10.1016/j.foodchem.2015.04.084
Publikováno v:
Process Biochemistry. 50:148-155
Acid soluble collagens (ASCs) were extracted from tilapia, grass carp and silver carp skins, and the physicochemical properties and film-forming ability of ASCs were examined. Similar amino acid composition and electrophoretic patterns were observed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7494c48364fcd14f02f7cf61b5a38ff5
https://doi.org/10.1016/j.procbio.2014.10.015
https://doi.org/10.1016/j.procbio.2014.10.015
Autor:
Kazufumi Osako, Toshiki Saito, Emiko Okazaki, Munehiko Tanaka, Hitomi Iguchi, Kigen Takahashi, Toru Suzuki, Kanokrat Limpisophon
Publikováno v:
Fisheries Science. 81:383-392
Gelatin hydrolysate from blue shark skin (SSGH) was prepared using alcalase to determine its cryoprotective effects on frozen surimi. The hydrolysis time of 15 min and 90 min was used to define the degree of hydrolysis since it provided different pep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b8365b1935241a7d9ab58f42f4048c7
https://doi.org/10.1007/s12562-014-0844-5
https://doi.org/10.1007/s12562-014-0844-5
Autor:
Wuyin Weng, Wen-Jin Su, Munehiko Tanaka, Guang-Ming Liu, Min-Jie Cao, Kazufumi Osako, Zhong Tao
Publikováno v:
Journal of Food Science and Technology. 52:1618-1625
The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::283655353c581a749bf70fff25a0f54d
https://doi.org/10.1007/s13197-013-1186-5
https://doi.org/10.1007/s13197-013-1186-5
SUMMARY: As a means of effective utilization of fish water-soluble proteins (FWSP), which are mostly discarded into the waste water of seafood processing plants, the development and characterization of edible films from FWSP of blue marlin meat were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12db77c5453d0821528a4be7caf2ce15
https://doi.org/10.1046/j.1444-2906.2000.00057.x
https://doi.org/10.1046/j.1444-2906.2000.00057.x
Autor:
Wuyin Weng, Wen-Jin Su, Min-Jie Cao, Zhong Tao, Munehiko Tanaka, Kazufumi Osako, Guang-Ming Liu
Publikováno v:
Packaging Technology and Science. 27:37-47
The effects of incorporating e-polylysine (e-PL) on mechanical, barrier, optical properties and the antimicrobial activity of edible films from silver carp surimi were investigated. The mechanical properties of surimi films could be improved using e-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c1ae9c6d9c23ae84d0435c4f235dd21
https://doi.org/10.1002/pts.2001
https://doi.org/10.1002/pts.2001
Publikováno v:
Journal of Food Science. 77:E159-E165
Edible films from squid mantle muscle plasticized with different plasticizers were stored at 25 °C, 50% RH before the determination of physical properties. The results showed that tensile strength significantly increased (P < 0.05) upon the storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::489aa42172f6826d1578d64f9e740aaa
https://doi.org/10.1111/j.1750-3841.2012.02728.x
https://doi.org/10.1111/j.1750-3841.2012.02728.x