Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented- sardine (Etrumeus teres) during processing and subsequent storage-Reference-Cited by-同舟云学术

Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented- sardine (Etrumeus teres) during processing and subsequent storage

Published:1992 Issue:4 Volume:59 Page:521-528
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chang Chun-Ming,Ohshima Toshiaki,Koizumi Chiaki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. AOCS 1989 Official Methods and Tentative Methods (4th edn). American Oil Chemists' Society, Chicago, IL, USA.

2. 1978 Histamine toxicity from fish products. In: Advances in Food Research, eds , Academic Press, New York, USA, pp 113–154.

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

4. Lipid, Free Amino Acid, and Organic Acid Compositions of Rice Bran-Fermented Sardine.

5. 1950 Microdiffusion Analysis and Volumetric Error. Crosby Lockwood and Son, London, UK, pp 87–107.

Cited by 16 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. Flavour of Fish and Fish Proteins;Flavour and Consumer Perception of Food Proteins;2023-11-29

2. Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-08-15

3. Progress of lipid oxidation and changes in antioxidative activity during processing of heshiko and narezushi, produced by aging of salted mackerel with rice bran or cooked rice;NIPPON SUISAN GAKKAISHI;2011

4. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke;Journal of the Science of Food and Agriculture;2010-06-22

5. Effects of temperature and NaCl content on production of taste-active components in heshiko during the aging process of salted mackerel with rice bran;NIPPON SUISAN GAKKAISHI;2010