Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ryoko Nakamizo"'
Autor:
Jianrong Wan, Yuri Kominami, Hiroki Nakakubo, Hideki Ushio, Ryoko Nakamizo, Nobuhiko Ueki, Shugo Watabe, Yoko Matsuoka
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:12683-12691
Surimi gel is a commonly found gelled product in Japan. Disintegration of the surimi gel is mainly caused by proteolytic degradation of the myosin heavy chain (MHC) under an inappropriate heating process. Many studies have reported the decrease in MH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1a7db8b9894e57dcf13573dc4750781
https://doi.org/10.1021/acs.jafc.0c04427
https://doi.org/10.1021/acs.jafc.0c04427
Autor:
Hideki Ushio, Hiroki Nakakubo, Shigeru Okada, Shugo Watabe, Misako Nakaya, Yuri Kominami, Ryoko Nakamizo, Nobuhiko Ueki, Jianrong Wan, Yoko Matsuoka
Publikováno v:
NIPPON SUISAN GAKKAISHI. 85:494-502
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8416b16066bd95fbc45b8a1f4114e2
https://doi.org/10.2331/suisan.19-00012
https://doi.org/10.2331/suisan.19-00012
Autor:
Yuri, Kominami, Hiroki, Nakakubo, Ryoko, Nakamizo, Yoko, Matsuoka, Nobuhiko, Ueki, Jianrong, Wan, Shugo, Watabe, Hideki, Ushio
Publikováno v:
Journal of agricultural and food chemistry. 68(45)
Surimi gel is a commonly found gelled product in Japan. Disintegration of the surimi gel is mainly caused by proteolytic degradation of the myosin heavy chain (MHC) under an inappropriate heating process. Many studies have reported the decrease in MH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c042796d6289cca77ad2faffc6edfe00
https://pubmed.ncbi.nlm.nih.gov/33112604
https://pubmed.ncbi.nlm.nih.gov/33112604