Art

J-GLOBAL ID：201602226082013649   Reference number：16A0419172

The Effect of Undaria pinnatifida Lipid on Gel Formation of the Surimi Food Products

水産練り製品のゲル形成に及ぼすワカメ脂質添加の影響

Author (3)： HONMA TARO (東京工科大 応用生物) ,  ABE SHUJI (東京工科大 応用生物) ,  TSUKUI TAKAYUKI (北大 大学院保健科学研究院)
Material： 低温生物工学会誌  (Cryobiology and Cryotechnology)
Volume： 62  Issue： 1  Page： 61-64  Publication year： Apr. 15, 2016 
JST Material Number： Z0889A  ISSN： 1340-7902  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： rupture strength ,  gel ,  rigidity ,  *Undaria ,  residue(object) ,  food processing by-product ,  organic waste ,  fish jelly product ,  surimi ,  Theragra chalcogramma ,  omega-3 fatty acid ,  fatty acid composition
Semi thesaurus term： food residue

JST classification (3)： Food analysis  (FJ01030U) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Marine algae(=seaweeds)  (FJ13030N)

Reference (14)：

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• Boulom S, Robertson J, Hamid N, Ma Q, Lu J: Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand, Food Chem, 161, 261-269 (2014)
• Mori TA, Beilin LJ: Long-chain omega 3 fatty acids, blood lipids and cardiovascular risk reduction, Curr Opin Lipidol, 12, 11-17 (2001)
• Lim K, Han C, Dai Y, Shen M, Wu T: Omega-3 polyunsaturated fatty acids inhibit hepatocellular carcinoma cell growth through blocking beta-catenin and cyclooxygenase-2, Mol Cancer Ther, 8, 3046-3055 (2009)
• Poudyal H, Panchal SK, Diwan V, Brown L: Omega-3 fatty acids and metabolic syndrome: effects and emerging mechanisms of action, Prog Lipid Res, 50, 372-387 (2011)

Terms in the title (4)： 水産練り製品 ,  ゲル形成 ,  ワカメ ,  脂質