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IIR document

Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin.

• Author(s) : KARNJANAPRATUM S., BENJAKUL S.
• Publication date: 2015/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 49
• Formats : PDF

Structural changes of myosin upon freezing.

[In Japanese. / En japonais.]

• Author(s) : KONNO K.
• Publication date: 2006
• Languages : Japanese
• Keywords : Research, Myosin, Cold storage, Freezing
• Source: Refrigeration - vol. 81 - n. 941

IIR document

Reactions in frozen foods: the reactions of myosin and single amino acids with some aldehydes.

• Author(s) : LINDELØV F.
• Publication date: 1978
• Languages : English
• Keywords : Muscle, Food, Freezing rate, Chemical reaction, Myosin, Rabbit, Freezing, Amino acid
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 2
• Formats : PDF

IIR document

DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZEN COD: PH EFFECTS.

• Author(s) : HASTINGS R., RODGER G.
• Publication date: 1985
• Languages : English
• Keywords : Muscle, Calorimetry, Protein, Fish, Ph, Myosin, Cod, Denaturation, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

PROTEIN DENATURATION IN BOVINE MUSCLE DURING FROZEN STORAGE.

• Author(s) : WAGNER J. R., ANON M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Muscle, Calorimeter, Meat, Beef, Protein, Myosin, Denaturation, Freezing, Adenosine triphosphate
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

DEVELOPMENTS IN CHILLING AND FREEZING OF FISH.

• Author(s) : HEEN E.
• Publication date: 1981
• Languages : English
• Keywords : Chilling, Rancidity, Protein, Seafood, Fish, Weight loss, Myosin, Development, Denaturation, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF FISH MUSCLE.

• Author(s) : REHBEIN H.
• Publication date: 1985
• Languages : English
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

DEVELOPMENT OF NEW LEACHING TECHNOLOGY AND A SYSTEM TO MANUFACTURE HIGH-QUALITY FROZEN SURIMI.

• Author(s) : NISHIOKA F.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

IIR document

PROTEOLYTIC DEGRADATION OF FISH GEL (MODORI PHENOMENON) DURING HEATING PROCESS.

• Author(s) : KINOSHITA M., TOYOHARA H., SHIMIZU Y.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

Effect of storage in commercial deep freezer (-20°C) on the quality of four tropical freshwater carp meats.

• Author(s) : CHAKRABARTI R., MADHUSUDUNA RAO B.
• Publication date: 2008/03
• Languages : English
• Source: Int. J. Food Sci. Technol. - vol. 45 - n. 2

IIR document

IMPROVEMENT OF MINCED FISH PRODUCTS: QUALITY IN COLD STORAGE.

• Author(s) : MASLOVA G. V., NOVIKOVA M. I.
• Publication date: 1987/08/24
• Languages : English
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

Developments in chilling and freezing of fish.

• Author(s) : HEEN E.
• Publication date: 1982/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
• Formats : PDF

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying.

• Author(s) : DENG Y., WANG Y., YUE J., et al.
• Publication date: 2014/02
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 36 - n. 1

IIR document

EFFET DE LA DOSE ET DU DEBIT DE DOSE SUR LA CAPACITE EMULSIFIANTE DES PROTEINES DE POULET IRRADIE ET ENTREPOSE A 4 DEG C.

EFFECT OF DOSE AND DOSE RATE ON THE EMULSIFYING CAPACITY OF PROTEINS OF CHICKEN IRRADIATED AND STORED AT 4 DEG C.

• Author(s) : LATREILLE B., et al.
• Publication date: 1991/08/10
• Languages : French
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

IIR document

THE INTERACTION OF HYDRATION WATER AND PROTEIN WITH CRYOPROTECTANT.

• Author(s) : HANAFUSA N.
• Publication date: 1985/05/20
• Languages : English
• Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
• Formats : PDF