Zobrazeno 1 - 10
of 96
pro vyhledávání: '"R. M. Love"'
Publikováno v:
Cell Transplantation, Vol 11 (2002)
The effect of pretreating cell suspensions of embryonic rat ventral mesencephala (VM) with antioxidant combinations on the survival of dopaminergic (DA) neurons was studied in vitro and following transplantation into the unilateral 6-hydroxydopamine
Externí odkaz:
https://doaj.org/article/d466699016cf4da582954f225d0750de
Publikováno v:
International Journal of Food Science & Technology. 7:291-301
Summary It is shown that the mechanical strength of isolated myocommata is altered by the pH of the surrounding fluid, and that the effect is reversible. The gaping seen in the fillets of well-nourished cod frozen in rigor mortis, thawed and filleted
Publikováno v:
International Journal of Food Science & Technology. 4:39-44
Summary. Fish of different species frozen whole, thawed and filleted gape according to the time after death at which they were frozen. Those frozen immediately after death gaped least, a marked increase accompanying the onset of rigor mortis. Thereaf
Publikováno v:
International Journal of Food Science & Technology. 23:23-30
Summary ‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold the blocks of muscle together. Slits appear across the surface of the muscle which cannot then be mechanically skinned, or, in the case of smoked salmon
Autor:
R. M. Love, G. Abel
Publikováno v:
International Journal of Food Science & Technology. 1:323-333
Summary The effect of treating cod fillets with phosphate solutions prior to freezing was studied. Little influence on subsequent denaturation of the cold stored material was found, as measured by protein extractability in dilute salt solution. Howev
Autor:
R. M. Love
Publikováno v:
International Journal of Food Science & Technology. 1:137-140
Summary Newly-caught cod were fixed in bent positions with various degrees of curvature during the onset and resolution of rigor mortis. It was found that even in those bent in a complete circle, head and tail touching, there was no significant denat
Autor:
R. M. Love, M. A. Haq
Publikováno v:
International Journal of Food Science & Technology. 5:241-248
Summary When cod enter rigor mortis and are then filleted, the amount of gaping seen between the muscle segments depends on the previous body temperature, increasing progressively with warmth. In the present work it was noticed that in any batch of f
Autor:
R. M. Love
Publikováno v:
International Journal of Food Science & Technology. 1:141-146
Summary Frozen cod cold-stored at −14°C were tasted for texture changes by an untrained panel, using a simple comparison technique that did not require the use of memory. It was found that the fish had to be kept for about 3 1/2 weeks at −14°C
Autor:
R. M. Love, M. A. Haq
Publikováno v:
International Journal of Food Science & Technology. 5:249-260
Summary The rate at which whole cod were frozen was shown to have little effect on the gaping of the fillets cut after thawing, though very slow freezing did cause a small increase. Cold storage at - 14°C to produce varying degrees of muscle protein
Publikováno v:
International Journal of Food Science & Technology. 1:9-15
Summary The cell fragility method relates the protein denaturation of cold-stored fish to the optical density of a muscle homogenate. A high E1/2 cm value has been claimed to indicate a good quality frozen fish while a low one would indicate consider