標題: Titlebook: Seafood Proteins; Zdzis?aw E. Sikorski (Professor and Head),Bonnie S Book 1994 Chapman & Hall, Inc. 1994 Seafood.food.food industry.food s [打印本頁] 作者: 衰退 時間: 2025-3-21 19:09
書目名稱Seafood Proteins影響因子(影響力)
書目名稱Seafood Proteins影響因子(影響力)學科排名
書目名稱Seafood Proteins網(wǎng)絡公開度
書目名稱Seafood Proteins網(wǎng)絡公開度學科排名
書目名稱Seafood Proteins被引頻次
書目名稱Seafood Proteins被引頻次學科排名
書目名稱Seafood Proteins年度引用
書目名稱Seafood Proteins年度引用學科排名
書目名稱Seafood Proteins讀者反饋
書目名稱Seafood Proteins讀者反饋學科排名
作者: 無能力 時間: 2025-3-21 23:38 作者: Saline 時間: 2025-3-22 02:15
978-1-4615-7830-7Chapman & Hall, Inc. 1994作者: Anguish 時間: 2025-3-22 08:26 作者: 我不怕犧牲 時間: 2025-3-22 11:22
The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals,Proteins are very important components of fish meat because they affect both the nutritional value and the sensory properties of fish products. In the muscles and various organs of marine animals, they perform their functions, being associated with or interacting with a host of other components, mainly water, ions, lipids, and carbohydrates.作者: 委屈 時間: 2025-3-22 13:40 作者: 藐視 時間: 2025-3-22 19:29
Concluding Remarks,This book presents the results of current research on the properties of proteins and NPN of marine fish and invertebrates and the possibilities of utilization of this knowledge for improving the use of marine resources. The main areas where rapid further progress is likely to be expected due to utilization of research on proteins and NPN are作者: homeostasis 時間: 2025-3-22 23:32
Collagen in the Muscles and Skin of Marine Animals,e proportion of all components of the tissue, including the mineral deposits. The biosynthesis and chemistry of collagen has been reviewed by Bailey and Etherington (1980), and its role as a food component has been thoroughly treated by Bailey and Light (1989) and Bremner (1992), as well as in the b作者: 祖?zhèn)髫敭a(chǎn) 時間: 2025-3-23 04:03 作者: 比喻好 時間: 2025-3-23 08:17
Changes in Proteins in Frozen Stored Fish,rder (Owusu-Ansah and Hultin, 1992). It was shown by Jarenb?ck and Liljemark (1975b), that the myosin microfibrils in fresh cod muscle could be almost totally extracted, whereas myosin in frozen muscle after prolonged storage was resistant to extraction. Significant changes in the sodium dodecyl sul作者: 下級 時間: 2025-3-23 12:36
Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds,n may be treated with particular proteinases to produce specific emulsifiers, surfactants, flavorings, and pharmaceuticals. Natural products from marine organisms may possess unique properties. Examples of products that may be recovered from marine organisms include enzymes, vaccines, antibiotics, a作者: extrovert 時間: 2025-3-23 15:44 作者: 不整齊 時間: 2025-3-23 20:04 作者: Water-Brash 時間: 2025-3-24 01:20 作者: 脫離 時間: 2025-3-24 02:32
Zdzis?aw E. Sikorski (Professor and Head),Bonnie S作者: 路標 時間: 2025-3-24 09:17 作者: 是剝皮 時間: 2025-3-24 11:54
Shi-Yen Shiaunführung von Parametern m?glichst viele gleichartige Integrale zusammenzufassen; das erleichtert zugleich die übersicht, zieht andererseits aber die Unbequemlichkeit mit sich, da? der gerade ge- suchte Integralwert nicht unmittelbar abgelesen werden kann, sondern erst durch Einsetzen der passenden Parameterwe978-3-7091-3341-5作者: Microaneurysm 時間: 2025-3-24 15:31
Fereidoon Shahidinführung von Parametern m?glichst viele gleichartige Integrale zusammenzufassen; das erleichtert zugleich die übersicht, zieht andererseits aber die Unbequemlichkeit mit sich, da? der gerade ge- suchte Integralwert nicht unmittelbar abgelesen werden kann, sondern erst durch Einsetzen der passenden Parameterwe978-3-7091-3341-5作者: 品牌 時間: 2025-3-24 19:57 作者: Schlemms-Canal 時間: 2025-3-25 02:51
Bonnie Sun Pan,Zdzis?aw E. Sikorskion Parametern m?glichst viele gleichartige Integrale zusammenzufassen; das erleichtert zugleich die übersicht, zieht andererseits aber die Unbequemlichkeit mit sich, da? der gerade ge- suchte Integralwert nicht unmittelbar abgelesen werden kann, sondern erst durch Einsetzen der passenden Parameterwe作者: 易于 時間: 2025-3-25 06:57 作者: 無價值 時間: 2025-3-25 10:30
Tyre C. Laniergrale, die im ersten Teil nicht vorkommen, weil die betreffenden Integralfunktionen nicht n?her bekannt oder nicht tabelliert sind, so da? nur bei speziellen Grenzen bekannte Zahlwerte oder bekannteParameterfunktionen auftreten. Um jedoch praktischen Bedürfnissen entgegenzukommen, wurden auch viele 作者: filial 時間: 2025-3-25 13:54
Shi-Yen Shiauolche Integrale, die im ersten Teil nicht vorkommen, weil die betreffenden Integralfunktionen nicht n?her bekannt oder nicht tabelliert sind, so da? nur bei speziellen Grenzen bekannte Zahlwerte oder bekannteParameterfunktionen auftreten. Um jedoch praktischen Bedürfnissen entgegenzukommen, wurden a作者: allergen 時間: 2025-3-25 17:47 作者: 牛馬之尿 時間: 2025-3-25 21:59 作者: 針葉類的樹 時間: 2025-3-26 00:36 作者: 占線 時間: 2025-3-26 07:22
olche Integrale, die im ersten Teil nicht vorkommen, weil die betreffenden Integralfunktionen nicht n?her bekannt oder nicht tabelliert sind, so da? nur bei speziellen Grenzen bekannte Zahlwerte oder bekannteParameterfunktionen auftreten. Um jedoch praktischen Bedürfnissen entgegenzukommen, wurden a作者: BYRE 時間: 2025-3-26 12:07
Introduction,ardizing the biological balance in the fishing areas. The annual world harvest of fish and invertebrates from aquaculture, including mariculture, is about 10 × 10. tons and has been increased in the recent decade by over 60%. The gross contents of crude protein in the total catch is about 13 × 10. tons.作者: 并入 時間: 2025-3-26 12:41
value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge- nous compounds playa crucial role in the nutritional value and sensory quality of seafoo作者: MURAL 時間: 2025-3-26 17:56
Book 1994ause of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge- nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well作者: 逃避系列單詞 時間: 2025-3-27 01:02
Sarcoplasmic Proteins and Other Nitrogenous Compounds,mino acids, amines, amine oxides, guanidine compounds, quaternary ammonium compounds, purines, and urea. Sarcoplasmic proteins normally consist of about 20–25% of total fish muscle protein. The nonprotein-N content of fish muscle is normally higher than that of terrestrial animals ranging from 10–40% of the total nitrogen content.作者: superfluous 時間: 2025-3-27 04:24
Functional Food Protein Ingredients from Fish,rtment valued solely for, and specified by, their individual “functional properties.” This term is applicable only to materials destined to be food ingredients, referring to their individual ability to contribute to the taste, texture, and appearance of a formulated food.作者: 公理 時間: 2025-3-27 07:37 作者: SLAY 時間: 2025-3-27 13:00 作者: 偽證 時間: 2025-3-27 17:31
The Myofibrillar Proteins in Seafoods,(1988), and Morrissey, Mulvihill, and O’Neill (1987). They describe not only the chemical structure, properties, and location of myosin and actin, of the regulatory proteins, and of the scaffold proteins in the ultrastructure of muscles but also the functional characteristics of several of these pro作者: 連鎖,連串 時間: 2025-3-27 18:33 作者: Chemotherapy 時間: 2025-3-27 23:41
The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods,t tissue components. Thus, they contribute to changes in color, flavor, and rheological properties of the products. Furthermore, proteins and NPN participate also as substrates in reactions leading to the formation of products affecting the pH in the fish tissues. On the other hand, the rate and ext作者: 恃強凌弱的人 時間: 2025-3-28 03:39
The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods, and accelerates chemical reactions of different tissue components. Therefore, heated seafoods change in color and in rheological properties, lose part of their water-retention capacity, and develop new, mostly very desirable flavor characteristics. The character and extent of these changes are affe作者: Madrigal 時間: 2025-3-28 06:44
Changes in Proteins in Frozen Stored Fish,in functional characteristics of the muscle proteins, mainly solubility, water retention, gelling ability, and lipid emulsifying properties. Freezing and thawing may result in lysis of mitochondria and lysosomes and a change in distribution of enzymes (Karvinen et al., 1982). A gradual decline in th作者: Pantry 時間: 2025-3-28 13:58
Changes in proteins and nonprotein Nitrogen Compounds in Cured, Fermented, and Dried Seafoods, the products the desirable sensory properties. The storage life extension in various products is achieved mainly due to the different combined effects of low water activity, reduction in the number of vegetative forms of the microflora by heat, the preservative action of acetic acid and added chemi作者: 辮子帶來幫助 時間: 2025-3-28 14:37 作者: 使饑餓 時間: 2025-3-28 19:31
Proteins from Seafood Processing Discards,nto the ocean. Discards have typically included processing wastes from fish, shellfish, and by-catch of unutilized species as well as underutilized species such as male capelin and seal carcasses. However, environmental restrictions have brought about a pressing need for devising novel methods for u作者: 哪有黃油 時間: 2025-3-29 01:06
Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds, biochemistry, molecular biology, and gene technology. In terms of protein modification, traditional marine biotechnology can be likened to a “sledge hammer approach.” Fermentation processes, like fish sauce, fish silage, “biological” fish protein concentrate, matjes her-ring, and fermented squid, e作者: companion 時間: 2025-3-29 03:20
The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods, enthalpy of activation of fish myofibrillar ATPase and the habitat temperature was demonstrated, from large negative values for cold-adapted species to high positive values for tropical species (Johnstone and Goldspink, 1975).作者: nominal 時間: 2025-3-29 07:39 作者: 蚊帳 時間: 2025-3-29 13:43 作者: 是限制 時間: 2025-3-29 16:43 作者: 白楊魚 時間: 2025-3-29 22:23
Daniel E. Barth found between these two classifications is that while the soft and hard models are presented as excluding models, the relationship between the mechanistic, psycho-sociological and anthropological models is that the different elements of each model are included in the next model, establishing a more作者: 淘氣 時間: 2025-3-30 01:40
Protective Effects of Chronic Intermittent Hypoxia Against Myocardial Ischemia/Reperfusion Injuryic hypobaric IH in the improvement of myocardial contractile dysfunction and in the reduction of arrhythmias due to Ca. overload or I/R injury. The recent progresses in the understanding of the mechanisms, especially related to the cellular adaptation, are discussed. The knowledge we have got from t作者: NOVA 時間: 2025-3-30 05:04 作者: 范圍廣 時間: 2025-3-30 08:40 作者: 懦夫 時間: 2025-3-30 16:21 作者: beta-carotene 時間: 2025-3-30 19:08
Transient Analysis of a Queuing System with Matrix-Geometric Methodstransient behaviour of the system is analysed and the time-dependent moments of the queue length is computed explicitly by solving a set of differential equations. The results can be applied to models where performance of parallel processing is important. The applicability of the model is illustrated by dimensioning a WEB-based content provider.
