Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi |
Takeuchi, Atsuyoshi
(Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University)
Lee, Nam-Hyouck (Food Material Processing Technology Division, Korea Food Research Institute) Cho, Young-Je (Department of Food Science and Technology, Pukyong National University) Konno, Kunihiko (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University) |
1 |
Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B
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2 |
A study on the cross-linking reaction of myosin in Kamaboko 'Suwari' gels
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3 |
Cross-linking reaction of myosin in the fish paste during setting (Suwari)
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4 |
Agaroselpolyacrylarnide minislab gel electrophoresis of cartilage proteoglycans and their proteolytic degradation products
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5 |
Connectin, an elastic filamentous protein of striated muscle
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6 |
Identification of the 150 and 70 kDa fragments generated during the incubation of salted surimi paste of walleye pollack
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DOI ScienceOn |
7 |
Species-specificity of Suwari gel-formability of fish flesh paste in which transglutarninase was inactivated
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8 |
Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action
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9 |
Effects of capsaicin on lipid metabolism in rats fed a high fat diet
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10 |
Volatile flavor components and antithrombotic agents: Vinyldithiins from Allium victorialis L
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11 |
Antimicrobial activity of garlic juice against Escherichia coli 0157:H7
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12 |
An evaluation of the side effect of garlic as an antihypertensive agent
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13 |
Akamatsu K Suppressive effect of phosphatidylcholine on the thermal gelation of Alaska pollack surimi
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14 |
Heat-induced gelation of myosin: Factors of pH and salt concentrations
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