Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing-Reference-Cited by-同舟云学术

Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

Published:2004-03 Issue:1 Volume:5 Page:73-79
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Hossain Md.Anwar,Abu Alikhan M,Ishihara Tadashi,Hara Kenji,Osatomi Kiyoshi,Osaka Kazufumi,Nazaki Yukihori

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

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4. Studies on muscle protein of fish III. Inhibition by sorbitol and sucrose on the denaturation of carp actomyosin during frozen storage;Arai;Nippon Suisan Gakkaishi,1970

5. Protein hydrolysates from Pacific whiting solid wastes;Benjakul;Journal of Agricultural & Food Chemistry,1997

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