Utilization of Oryzacystatin for Regulating the Ripening of Squid Shiokara, a Traditional Japanese Salted and Fermented Seafood

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Funaki, J ^a   Tamura, T ^a,b   Nishinoaki, M ^a   Misaka, T ^b   Eto, W ^a   Asakura, T ^b  

^a FUKUOKA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Cysteine proteinase; Mantle muscle; Oryzacystatin; Rice; Squid

Indexed keywords

CYSTATIN; CYSTEINE PROTEINASE; FOOD ADDITIVE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; SODIUM CHLORIDE; TROPOMYOSIN;

ANIMAL; ARTICLE; CEPHALOPOD; CHEMISTRY; DRUG EFFECT; FERMENTATION; FOOD HANDLING; HARDNESS; HYDROLYSIS; METABOLISM; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEA FOOD;

ANIMALS; CYSTATINS; CYSTEINE PROTEASES; DECAPODIFORMES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; HARDNESS; HYDROLYSIS; MUSCLE PROTEINS; MYOSIN HEAVY CHAINS; SEAFOOD; SODIUM CHLORIDE; TROPOMYOSIN;

CEPHALOPODA;

EID: 78149373147     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01840.x     Document Type: Article

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