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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
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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
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Post-mortem changes in fish myosin and actomyosin.
- Author(s) : CARECHE M.
- Publication date: 1997
- Languages : English
- Keywords : Fish, Myosin, Food, Food application, Muscle, Monitoring
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Muscle physiology and post-mortem events.
- Author(s) : MARTINEZ I.
- Publication date: 1997
- Languages : English
- Keywords : Muscle, Fish, Quality inspection, Temperature, Myosin, Biology
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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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
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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
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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
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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
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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
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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
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The effects of post-mortem storage on fish muscle proteins.
- Author(s) : MACKIE I. M.
- Publication date: 1997
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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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
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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
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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
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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
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