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Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...
Changes in the Properties of Porcine Myosin during Postmortem Aging
myosin (porcine) physicochemical changes conformational changes postmortem aging
2009/6/17
Physicochemical and conformational changes, water-holding capacity (WHC) and the structure of heat-induced gel of porcine myosin were investigated to elucidate the relationship between denaturation of...
Occurrence of Thiyl Radical on a Myosin derived from Carp by Superoxide Anion Radical
vitamin C improvement mechanism myosin
2009/5/8
The mechanism for the beneficial effects of vitamin C (L-ascorbic acid, AsA) on the quality of the heat-induced fish gel, kamaboko, has been proposed by Nishimura et al. to involve the production of t...
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short report.
myosin tannins SE-HPLC bearberry protein-tannins complex
2014/3/7
Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20...
