Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Nucleotide degradation"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Ana Isabel Beltran-Lugo, Arlett Robles-Romo, Ilie S. Racotta, Elena Palacios, Saúl Zamora-Méndez, Erica Marin-Peralta, Olivia Arjona, Juan Pablo Apún-Molina
Publikováno v:
Journal of Aquatic Food Product Technology. 26:1093-1106
Ante-mortem stress is recognized as one of the factors that could reduce shelf life in fish, although this topic has been scarcely addressed in crustaceans, particularly in cultivated penaeid shrim...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c14455b8a4b0774408e9f23b857b933f
https://doi.org/10.1080/10498850.2017.1376236
https://doi.org/10.1080/10498850.2017.1376236
Autor:
Maciej Ligaszewski, Barbara Surówka, Krzysztof Surówka, Fatih Özogul, Yesim Ozogul, Magdalena Rzepka
Publikováno v:
Food Chemistry. 346:128904
The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f786fb21162a810b0936683ded87c19
https://doi.org/10.1016/j.foodchem.2020.128904
https://doi.org/10.1016/j.foodchem.2020.128904
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food Chemistry. 311:125900
Nucleotide degradation in fish is an important biochemical change after death, which is closely related to freshness and sensory quality. However, except ATP-relative nucleotides, it remains unclear about changes in other nucleotide metabolites durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8aa36b3e8ab5f7f48bc5ced09e5dbfc
https://doi.org/10.1016/j.foodchem.2019.125900
https://doi.org/10.1016/j.foodchem.2019.125900
Publikováno v:
Food Chemistry. 185:245-253
K value is an important freshness index widely used for indication of nucleotide degradation and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400-1000 nm) for determination of K value in grass carp and silver carp fillet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cceec2b2c8f127c5fb8f1298b28cfea
https://doi.org/10.1016/j.foodchem.2015.03.111
https://doi.org/10.1016/j.foodchem.2015.03.111
Publikováno v:
Food and Bioprocess Technology. 8:2429-2443
To evaluate and predict the freshness of brined bream (Megalobrama amblycephala) fillets stored at different temperatures, changes in quality [nucleotide degradation products (IMP, HxR, Hx), K value, sensory assessment (SA), total aerobic counts (TAC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e5aa7e4538ae778c98f5e56c8e696c7
https://doi.org/10.1007/s11947-015-1595-8
https://doi.org/10.1007/s11947-015-1595-8
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
9 pages, 5 figures, 4 tables
In this work we develop a model describing the evolution of the adenosine triphosphate (ATP) degradation products, typically used as early indicators of fish quality loss, during storage and transport conditions. The
In this work we develop a model describing the evolution of the adenosine triphosphate (ATP) degradation products, typically used as early indicators of fish quality loss, during storage and transport conditions. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::953b5a5ffe73e74609b51bb992db6ca5
http://hdl.handle.net/10261/157885
http://hdl.handle.net/10261/157885
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 páginas, 3 tablas, 3 figuras, 1 apéndice
ATP-derived products are typically used as early indicators of fish quality loss during storage. In this work, we explore different biochemical routes that are potentially relevant in contributing to
ATP-derived products are typically used as early indicators of fish quality loss during storage. In this work, we explore different biochemical routes that are potentially relevant in contributing to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f78b05a03aa6ee1b9aefd04ddf203b3
http://hdl.handle.net/10261/142930
http://hdl.handle.net/10261/142930