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
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference28 articles.
1. 1) 赤羽義章.サバの伝統食品.「若狭のおさかな」(吉中禮二編)福井県立大学県民双書V,福井.2007; 105-123.
2. Comparison of Proximate and Water Extractive Components in Raw Mackerel with Those in a Fermented Mackerel Food Heshiko.
3. Changes in Proximate Composition and Extractive Components of Rice-Bran-Fermented Mackerel Heshiko during Processing.
4. Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats
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1. 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
2. Characteristics of Rice Bran after 'Heshiko' Processing;Food Preservation Science;2017
3. Flavor improvement of boiled fish by addition of fermented rice bran “Nuka”;NIPPON SUISAN GAKKAISHI;2016
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