EFFECT OF HIGH PRESSURE ON THE ACCUMULATION OF IMP AND ON THE STABILITY OF AMP DEAMINASE IN RABBIT SKELETAL MUSCLE-Reference-Cited by-同舟云学术

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EFFECT OF HIGH PRESSURE ON THE ACCUMULATION OF IMP AND ON THE STABILITY OF AMP DEAMINASE IN RABBIT SKELETAL MUSCLE

Published:2007-06 Issue:3 Volume:31 Page:328-342
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

MORI SUNAO,UCHIDA AKIKO,YAMAMOTO SHUHEI,SULTANA ASMA,TATSUMI RYUICHI,MIZUNOYA WATARU,SUZUKI ATSUSHI,IKEUCHI YOSHIHIDE

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2007.00118.x/fullpdf

Reference24 articles.

1. Rat muscle 5'-adenylic acid aminohydrolase. I. Purification and subunit structure.

2. Einfluß von Natriumchlorid auf Abbau und kolloidchemische Wirkung von zugesetztem Adenosintriphosphat in zerkleinertem Rindermuskelpost rigor

3. Effects of high pressure treatment on the proteolytic enzymes in meat

4. Dynamic rheological measurements on heat-induced pressurized actomyosin gels

5. Fluorescence study of the high pressure-induced denaturation of skeletal muscle actin

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3. Physiochemical and taste characteristics of traditional Chinese fermented food sufu;Journal of Food Processing and Preservation;2022-07-28

4. Enhancement of flavor and healthcare substances, mouthfeel parameters and collagen synthesis in the muscle of on-growing grass carp (Ctenopharyngodon idella) fed with graded levels of glutamine;Aquaculture;2020-11

5. Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce;Food Chemistry;2018-02

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