Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage-Reference-Cited by-同舟云学术

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Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage

Published:1994-06 Issue:6 Volume:198 Page:459-464
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Del Mazo Ma Luisa,Huidobro Almudena,Torrej�n Purificac�n,Tejada Margarita,Careche Mercedes

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01192840.pdf

Reference19 articles.

1. Careche M, Tejada M (1990) Food Chem 36:113?128

2. Careche M, Tejada M (1990 b) Food Chem 37:275?287

3. Connell JJ (1965) J Sci Food Agric 16:769?783

4. Connell JJ (1975) J Sci Food Agric 26:1925?1929

5. Owusu-Ansah YJ, Hultin HO (1987) J Food Biochem 11:17?39

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase;Food Hydrocolloids;2013-03

2. Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles;Journal of Food Science;2008-06

3. Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil);FOOD CHEM;2008

4. High resolution two-dimensional electrophoresis as a tool to differentiate wild from farmed cod (Gadus morhua) and to assess the protein composition of klipfish;Food Chemistry;2007

5. Frozen Stability of Fish Protein Isolate Under Various Storage Conditions;Journal of Food Science;2006-06-30

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