Art

J-GLOBAL ID：200902140236008728   Reference number：00A0178457

Mechanical Properties of Freeze-Thawed Trout Gelatin Gel.

凍結-融解マスゼラチンゲルの物性

Author (3)： SHIMIZU H (Hokkaido Food Processing Res. Center, Hokkaido, JPN) ,  NAGASHIMA K (Hokkaido Food Processing Res. Center, Hokkaido, JPN) ,  SHIMIZU J (Hokkaido Food Processing Res. Center, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 2  Page： 129-131  Publication year： May. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Oncorhynchus mykiss ,...
Semi thesaurus term： food additive ,...

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JST classification (1)： Protein  (FJ09020N)

Reference (5)：

• Berg, R.A., Silver, F.H., Watt, W.R. and Norland, R.E. (1985). Fish gelatin in coating application. Image Technol., SPSE 38th Annual Conference 106-109.
• Kimura, S., Zhu, X., Matsui, R., Shijoh, M. and Takamizawa, S. (1988). Characterization of fish muscle type I collagen. J. Food Sci., 53, 1315-1318.
• Leuenberger, B.H. (1991). Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocolloids, 5, 353-361.
• Nomura, Y., Yamano, M. and Shirai, K. (1995). Renaturation of α1 chains from shark skin collagen Type I. J. Food Sci., 60, 1233-1236.
• Nomura, Y., Sakai, H., Ishi, Y. and Shirai, K. (1996). Preparation and some properties of Type I collagen from fish scales. Biosci. Biotech. Biochem., 60, 2092-2094.

Terms in the title (3)： 凍結 ,  融解 ,  物性