Detalhe da pesquisa
1.
Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC.
Molecules
; 26(7)2021 Apr 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-33917637
2.
Partial Characterization of a Low-Molecular-Mass Fraction with Cryoprotectant Activity from Jumbo Squid (Dosidicus gigas) Mantle Muscle.
Food Technol Biotechnol
; 57(1): 39-47, 2019 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-31316275
3.
Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels.
Food Technol Biotechnol
; 55(3): 398-404, 2017 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-29089853
4.
Purification and characterization of chymotrypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys disjunctivus, Weber, 1991.
Fish Physiol Biochem
; 39(2): 121-30, 2013 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-22752357
5.
Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice.
Food Sci Technol Int
; 19(3): 261-9, 2013 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-23685566
6.
Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals.
Food Chem
; 408: 135165, 2023 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36527926
7.
Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin.
J Agric Food Chem
; 71(46): 17485-17493, 2023 Nov 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-37943570
8.
The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment.
PeerJ
; 10: e13923, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35996665
9.
Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas).
Food Chem
; 337: 127993, 2021 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-32920273
10.
Production of Protein Hydrolysates Using Marine Catfish Bagre panamensis Muscle or Casein as Substrates: Effect of Enzymatic Source and Degree of Hydrolysis on Antioxidant and Biochemical Properties.
Appl Biochem Biotechnol
; 193(10): 3214-3231, 2021 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-34101114
11.
Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin.
Food Sci Biotechnol
; 28(3): 751-757, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31093432
12.
Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease.
Food Chem
; 109(4): 782-9, 2008 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-26049991
13.
Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation.
Food Chem
; 110(2): 486-92, 2008 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-26049243
14.
Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas).
J Texture Stud
; 49(5): 476-484, 2018 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-29363734
15.
Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments.
Food Chem
; 196: 769-75, 2016 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-26593553
16.
Isolation and characterization of trypsin from pyloric caeca of Monterey sardine Sardinops sagax caerulea.
Comp Biochem Physiol B Biochem Mol Biol
; 140(1): 91-8, 2005 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-15621514
17.
Trypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys disjunctivus, Weber, 1991: its purification and characterization.
Food Chem
; 141(2): 940-5, 2013 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-23790871
18.
Acidic proteases from Monterey sardine (Sardinops sagax caerulea) immobilized on shrimp waste chitin and chitosan supports: searching for a by-product catalytic system.
Appl Biochem Biotechnol
; 171(3): 795-805, 2013 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-23897542
19.
Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
Bioresour Technol
; 101(2): 600-5, 2010 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-19748263
20.
Efecto de la concentración de quitosano y ph sobre la remoción de sólidos en agua de cola de la industria sardinera / Effect of chitosan concentration and ph on the removal of solids from stickwater produced in the sardine industry / Efeito da concentração de quitosana e ph sobre la remoção de sólidos em resíduos líquidos da indústria de sardinhas
Interciencia
; 34(4): 274-279, abr. 2009. ilus, graf, tab
Artigo
em Espanhol
| LILACS | ID: lil-630820