Enhancing the quality of sea pineapple <i>Halocynthia roretzi</i> by using ozone fine bubbles-Reference-Cited by-同舟云学术

Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles

Published:2020-07-15 Issue:4 Volume:86 Page:328-334
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

TAKASE KIYOMI¹,SUENAGA KANTA²,KAKUTA IZURU¹

Affiliation:

1. Faculty of Science and Engineering, Ishinomaki Senshu Univerisity

2. Suenaga Kaisan Co., Ltd.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/86/4/86_19-00041/_pdf

Reference11 articles.

1. 5) Takahashi M. Environmental improvement and food safety by micro-bubble technology. Bull. Soc. Sea Water Sci. Jpn. 2005; 59: 17-22 (in Japanese).

2. 6) Kakuta I. Effective utilization of micro-and nano-bubble technology on environmental improvement, promotion of health and growth rate of organisms, Food Safety, and Medical Therapy. Bull. Soc. Sea Water Sci. Jpn. 2006; 60(3): 160-163 (in Japanese).

3. 11) Takahashi M, Chiba K, Li P. Formation of hydroxyl radicals by collapsing ozone microbubbles under strongly acidic conditions. J. Phys. Chem. B 2007; 111: 11443-11446.

4. 12) Vasta GR, Marchalonis JJ. Distribution, specificity and macromolecular properties of tunicate plasma lectins. Progr. Clin. Biol. Res. 1984; 157: 125-141.

5. 13) Yokosawa H, Odajima R, Ishii S. Trypsin inhibitor in the hemolymph of a solitary ascidian, Halocynthia roretzi. Purification and characterization. J. Biochem. 1985; 97: 1621-1630.

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