المؤلفون: Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou

المصدر: Food Science and Human Wellness, Vol 10, Iss 1, Pp 112-118 (2021)

مصطلحات موضوعية: Low sodium, Myofibril proteins, Salted beef, Xanthan gum, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453020302093; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/8ea96b1ff5fb4a1ebe661131ef8e9e1f

المؤلفون: Youssef, Elza Y., Garcia, Carlos Eduardo Rocha, Yamashita, Fábio, Shimokomaki, Massami

المصدر: Brazilian Archives of Biology and Technology. July 2007 50(4)

مصطلحات موضوعية: Collagen crosslinking, water activity, intermediate moisture meat product, myofibril proteins

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018

المؤلفون: Elza Y. Youssef, Carlos Eduardo Rocha Garcia, Fábio Yamashita, Massami Shimokomaki

المصدر: Brazilian Archives of Biology and Technology, Vol 50, Iss 4, Pp 719-724 (2007)

مصطلحات موضوعية: Collagen crosslinking, water activity, intermediate moisture meat product, myofibril proteins, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324

URL الوصول: https://doaj.org/article/b244736f44794be38c59bda708f7b12e

المؤلفون: Lantto, Raija, Puolanne, E., Kalkkinen, Nisse, Buchert, Johanna, Autio, Karin

المصدر: Lantto , R , Puolanne , E , Kalkkinen , N , Buchert , J & Autio , K 2005 , ' Enzyme-aided modification of chicken-breast myofibril proteins : Effect of laccase and transglutaminase on gelation and thermal stability ' , Journal of Agricultural and Food Chemistry , vol. 53 , no. 23 , pp. 9231 - 9237 . https://doi.org/10.1021/jf051602a

مصطلحات موضوعية: chicken myofibril proteins, protein modification, cross-linking, transglutaminase, laccase, gelation, storage modulus, isothermal heating, heat stability

الاتاحة: https://cris.vtt.fi/en/publications/46093001-3b58-4d37-9df9-f3cac3a3959d
https://doi.org/10.1021/jf051602a

المؤلفون: ZHOU YIGE

المساهمون: FOOD SCIENCE & TECHNOLOGY, Hongshun Yang

مصطلحات موضوعية: Surimi, myofibril proteins, myosin, gelation, microstructures, rheology

Relation: ZHOU YIGE (2020-12-02). EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS. ScholarBank@NUS Repository.; https://scholarbank.nus.edu.sg/handle/10635/187583; orcid:0000-0002-9009-3065

الاتاحة: https://scholarbank.nus.edu.sg/handle/10635/187583

المؤلفون: Latoch, A., Dolatowski, Z. J.

مصطلحات موضوعية: białko miofibrylarne, żelowanie, reologia, jakość, ultradźwięki, myofibril proteins, gelation, rheology, quality, ultrasounds

URL الوصول: http://yadda.icm.edu.pl/baztech/element/bwmeta1.element.baztech-22a35eb4-9c3c-4bbb-8e09-47794d4aa488