Effects of Trehalose and Oligosaccharide as Cryoprotectant in Chicken Surimi
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이성기
(강원대학교 축산가공학과)
민병진 (강원대학교 축산가공학과) |
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Trehalose as cryoprotectant for preservation of yeast strains
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DOI ScienceOn |
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Functional properties and shelf life of fresh surimi from pacific whiting
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DOI |
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Trehalose a new approach to premium dried foods
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4 |
Functional properties of surimi.
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5 |
Trehalose, a cryoprotectant for Lactobacillus bulgaricus
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DOI |
6 |
Cryoprotective effects of some materials on cod-surimi proteins during frozen storage
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DOI |
7 |
Thermal gelation properties of spent hen mince and surimi
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DOI |
8 |
Comparison of glycerol, other polyols, trehalose, and raffinose to provide a defined cryoprotectant medium for mouse sperm cyopreservation
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DOI ScienceOn |
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10 |
Highly concentrated brached oligosaccharides as cryoprotectant for surimi
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DOI ScienceOn |
11 |
Studies on the stability of chicken lgY in different sugars, complex carbohydrates and food materials
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DOI ScienceOn |
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13 |
Surimi process technology
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14 |
Cryoprotective effects of sugar, polyols, and/or phosphates on alaska pollack surimi
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DOI |
15 |
Is trehalose a better food stabilizer than other common sugar?
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16 |
Yields, color and compositons of washed, kneaded and heated mechaically debonend poultry meat
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DOI |
17 |
Cryo-protective effects of hydrogenated linear oligosaccharides on walleye pollack-surimi proteins during frozen storage
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DOI |
18 |
A simple centrifugal method for measuring expressible moisture, water-binding property of muscle foods
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DOI |
19 |
The 2-thiobarbituric acid reaction, an obejective measure of the oxidative deterioration occuring in fats and oils
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