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Nippon Suisan Gakkaishi (Japanese Edition)
Volumn 70, Issue 2, 2004, Pages 187-193
The influence of ribose on browning of dried and seasoned squid products
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[No Author keywords available]
Indexed keywords

CEPHALOPODA;
EID: 2642562163     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.70.187     Document Type: Article
Times cited : (7)
References (24)
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    • Post-mortem changes in glycogen, nucleotides, sugar phosphates, and sugars, in fish muscles - A review
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    • (1966) J. Food Sci. , vol.31 , pp. 846-854
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    • Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates
    • Francisco JH, Manuel A, Rosario Z. Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates. J. Agric. Food Chem. 1999; 47: 742-747.
    • (1999) J. Agric. Food Chem. , vol.47 , pp. 742-747
    • Francisco, J.H.1    Manuel, A.2    Rosario, Z.3
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    • Influence of water activity and Maillard reaction on the polymerization of myosin heavy chain in freeze-dried squid meat
    • Tanaka M, Chiba N, Ishizaki S, Takai R, Taguchi T. Influence of water activity and Maillard reaction on the polymerization of myosin heavy chain in freeze-dried squid meat. Fish. Sci. 1994; 60: 607-611.
    • (1994) Fish. Sci. , vol.60 , pp. 607-611
    • Tanaka, M.1    Chiba, N.2    Ishizaki, S.3    Takai, R.4    Taguchi, T.5
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    • Relations between glycolysis and browning of cooked scallop adductor muscle
    • Kawashima K, Yamanaka H. Relations between glycolysis and browning of cooked scallop adductor muscle. Fish. Sci. 1996; 65: 800-805.
    • (1996) Fish. Sci. , vol.65 , pp. 800-805
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.