Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing.

Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing.

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http://www.wikidata.org/entity/Q40693201
Genome-wide DNA methylation profiles changes associated with constant heat stress in pigs as measured by bisulfite sequencing.Low-sodium meat products: retaining salty taste for sweet health.Screening candidate genes related to tenderness trait in Qinchuan cattle by genome array.Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities.Tripolyphosphate hydrolysis by bovine fast and slow myosin subfragment 1 isoforms.Oxidation-initiated myosin subfragment cross-linking and structural instability differences between white and red muscle fiber types.Impact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) on the proteolysis process and meat tenderness of young cattle.Proteome Profiles of Digested Products of Commercial Meat Sources.Influence of salt and pyrophosphate on bovine fast and slow myosin S1 dissociation from actin.Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods.Limb myosin heavy chain isoproteins and muscle fiber types in the adult goat (Capra hircus).Effect of sexual maturation on thermal stability, viscoelastic properties, and texture of female rainbow trout, Oncorhynchus mykiss, fillets.Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine.Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
P2860

Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing.

Item
http://www.wikidata.org/entity/Q40693201
description
1994 nî lūn-bûn
@nan
1994年の論文
@ja
1994年論文
@yue
1994年論文
@zh-hant
1994年論文
@zh-hk
1994年論文
@zh-mo
1994年論文
@zh-tw
1994年论文
@wuu
1994年论文
@zh
1994年论文
@zh-cn
name
Myofibrillar protein from diff ...... properties in meat processing.
@en
type
label
Myofibrillar protein from diff ...... properties in meat processing.
@en
prefLabel
Myofibrillar protein from diff ...... properties in meat processing.
@en
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Myofibrillar protein from diff ...... properties in meat processing.
@en
P2093
P2860
P304
P31
P356
P433
P478
P577
P698