21 results on '"Saeki, Hiroki"'
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2. Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy
3. Effect of drying treatment on the extractability and anti-inflammatory function of photosynthesis-related components in dulse Palmaria palmata and their efficient recovery from dried thallus
4. Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing
5. Grey mullet roe contains yolk protein having IgE cross-reactivity to chum salmon roe major allergen (Onc k 5)
6. Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity
7. Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood
8. Effects of manufacturing factors on the viscosity of a polysaccharide solution extracted from Gagome Kjellmaniella crassifolia
9. Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide
10. Water solubilization of glycated carp and scallop myosin rods, and their soluble state under physiological conditions
11. Grey mullet roe contains yolk protein having IgE cross-reactivity to chum salmon roe major allergen (Onc k 5)
12. Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide
13. Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction
14. Role of sorbitol in manufacturing dried seafood from heated squid meat
15. Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes
16. Change in Solubility of Carp Myofibrillar Protein by Glycosylation with Ribose
17. Effect of Curing with NaCl Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying
18. Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat
19. Gel-forming Ability and Cryostability of Frozen Surimi Processed with CaCl2-Washing
20. Lowering of Thermal Stability of Fish Myoflbrillar Protein Induced by CaCl2
21. Behavior of Fish Meat Components during Manufacture of Frozen Surimi through Processing with CaCl2-Washing
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