High Pressure Processing Effects on Fish Proteins-Reference-Cited by-同舟云学术

High Pressure Processing Effects on Fish Proteins

Published:1998 Issue: Volume: Page:45-55
ISSN:0065-2598
Container-title:Advances in Experimental Medicine and Biology
language:
Short-container-title:

Author:

Lanier T. C.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4899-1925-0_5

Reference51 articles.

1. Ashie, I.N.A. Application of high hydrostatic pressure and oc2-macroglobulin to control postharvest seafood texture deterioration. Ph.D. thesis, McGill Univ., Montreal Canada, 1995, 239 pp.

2. Ashie, I.; Lanier, T.C. Baroprotection of fish proteins by sugars and polyols. Abst. Intl. Conf. Food Sci. Technol, Fine Particle Soc., Chicago, IL, 1996.

3. Berg Y.N.; Lebedeva, N.A.; Markina, E.A.; Ivanov, I.I. The effect of high pressure on some properties of myosin. Biokhimiya 1965, 30, 277–281.

4. Buttkus, H. The sulfhydryl content of rabbit and trout myosins in relation to protein stability. Can. J. Biochem. 1971, 49, 97–107.

5. Carvajal, P.A.; Lanier, T.C. Cryoprotection of intact meats by carbohydrate infusion. J. Food Sci. 1997 (in press).

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