Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
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Jo, Jin-Ho
(Food Research Institute)
Do, Jeong-Ryong (Food Research Institute) Kim, Young-Moung (Food Research Institute) Kim, Dong-Soo (Food Research Institute) Lee, Taek-Kyun (Korea Ocean Research & Development Institute) Kim, Seon-Bong (Department of Food Science and Technology, Pukyoung National University) Cho, Seung-Mock (Food Research Institute) Kang, Suk-Nam (Agricultural Products Quality Authorization Center, Cheonan Yonam College) Park, Douck-Choun (Bio Production Division, High Integrated Technology, Inc.) |
1 |
Immunomodulating principles from shark cartilage Part I. Isolation and biological assessment in vitro
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2 |
Mucopolysaccharide protein food
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3 |
On the experimental attainment of optimum conditions
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4 |
Processing of pen shell byproduct hydrolysate using response surface methodology
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5 |
Processing of functional enzyme-hydrolyzed sauce from anchovy sauce and soy sauce processing by-products, 1. Optimization of hydrolysis conditions by response surface methodology
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6 |
Distribution of sulfated glycosarninoglycans in the animal kingdom: widespread occurrence of heparin-like compounds in invertebrates
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7 |
About S.C.P. as a functional food material (food grade chondroitin)
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8 |
The functional characteristics of chondroitin sulfate and progressed utilization of seafood
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9 |
Biochemical basis of the pharmacologic action of chondroitin sulfates on the osteoarticular system
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10 |
Oral absorption and bioavailability of ichthyic origin chondroitin sulfate in healthy male volunteers
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DOI |
11 |
Processing optimization and functional properties of gelatin from shark(Isurus oxyrinchus) cartilage
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DOI |
12 |
The contents of sulfated mucopolysaccharides of some aquatic invertebrates
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13 |
Enzymatic hydrolysis conditions for preparation of sea cucumber hydrolysates containing chondroitin sulfate
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14 |
Optimization of production of chondroitin sulfate from shark scapular cartilage
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15 |
The basis of charbohydrate chemistry
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