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There are 10247 results for: content related to: Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp ( C yprinus carpio ) muscle

  1. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

    International Journal of Food Science & Technology

    Santiago P. Aubourg

    Version of Record online : 1 DEC 2017, DOI: 10.1111/ijfs.13693

  2. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2331–2337, Bung-Orn Hemung and Koo B. Chin

    Version of Record online : 22 MAY 2014, DOI: 10.1111/ijfs.12569

  3. Development of low-fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 733–740, Chang Hoon Lee and Koo Bok Chin

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13328

  4. Isolation, purification and characterisation of angiotensin I-converting enzyme–inhibitory peptides derived from catfish (Clarias batrachus) muscle protein thermolysin hydrolysates

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2444–2451, Masomeh Ghassem, Keizo Arihara and Abdul S. Babji

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03122.x

  5. Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase-3 and μ-calpain

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 121–128, Zhenjiang Ding, Feng Huang, Chunjiang Zhang, Liang Zhang, Hongxia Sun and Hong Zhang

    Version of Record online : 13 SEP 2017, DOI: 10.1111/ijfs.13565

  6. Effects of different thawing methods on the quality of chicken breast

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 2097–2105, Xin Zhang, Tian Gao, Lei Song, Lin Zhang, Yun Jiang, Jiao-long Li, Feng Gao and Guang-hong Zhou

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13488

  7. Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1086–1092, Hong C. Lee and Koo B. Chin

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12066

  8. Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 902–910, Lihong Ge, Yanshun Xu, Xiaoqing Jiang, Wenshui Xia and Qixing Jiang

    Version of Record online : 22 FEB 2016, DOI: 10.1111/ijfs.13047

  9. Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1345–1351, Nian Liu, Rui Liu, Yaya Hu, Guanghong Zhou and Wangang Zhang

    Version of Record online : 3 APR 2015, DOI: 10.1111/ijfs.12788

  10. Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation

    International Journal of Food Science & Technology

    Ming Jiao, Mouming Zhao, Lianzhu Lin and Yong Wang

    Version of Record online : 12 NOV 2017, DOI: 10.1111/ijfs.13673

  11. Role of the ubiquitin-proteasome pathway on proteolytic activity in postmortem proteolysis and tenderisation of sheep skeletal muscle

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2353–2359, Yue Liu, Manting Du, Xin Li, Li Chen, Qingwu Shen, Jianwen Tian and Dequan Zhang

    Version of Record online : 8 AUG 2016, DOI: 10.1111/ijfs.13214

  12. Changes in myofibrillar structure of silver carp (Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2171–2177, Fang Yang, Wenshui Xia, Turid Rustad, Yanshun Xu and Qixing Jiang

    Version of Record online : 7 SEP 2016, DOI: 10.1111/ijfs.13199

  13. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2023–2029, Hong C. Lee, Iksoon Kang and Koo B. Chin

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12504

  14. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Version of Record online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  15. The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1375–1382, Małgorzata Moczkowska, Andrzej Półtorak and Agnieszka Wierzbicka

    Version of Record online : 11 APR 2017, DOI: 10.1111/ijfs.13436

  16. Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

    International Journal of Food Science & Technology

    Hongqiang Chen, HuHu Wang, Jun Qi, Mengyao Wang, Xinglian Xu and Guanghong Zhou

    Version of Record online : 1 NOV 2017, DOI: 10.1111/ijfs.13640

  17. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  18. Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2668–2675, Grażyna Bortnowska, Natalia Krzemińska and Katarzyna Mojka

    Version of Record online : 29 JUL 2013, DOI: 10.1111/ijfs.12263

  19. Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1916–1923, Yanqing Li, Baohua Kong, Xiufang Xia, Qian Liu and Peijun Li

    Version of Record online : 23 MAY 2013, DOI: 10.1111/ijfs.12171

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266