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A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Functional Properties Proteins during
2016/5/31
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
Caspase3 Skeletal muscle protein Calpain Inhibitor Post mortem aging Proteolysis
2012/8/13
The objective of this study was to investigate the potential contribution of apoptosis related downstream executioner caspase3 to post mortem skeletal muscle proteolysis by use of caspase3 selective i...
Changes in Proteins during Nyufu Production
Nyufu soybean cheese protein water soluble peptides
2009/7/7
The aging rate of fungi-inoculated tofu was found to be 34.5% and that of 1-month-old and 3-month-old nyufu fermented milk 56.2% and 71.4%, respectively. The quantity of free amino acids in nyufu incr...