Functional properties and antioxidant activity of the hydrolysates of Monopterus albus meat by two enzymes (Unknown)
- New search for: Han, L.
- New search for: Han, L.
In:
FOOD AND FERMENTATION INDUSTRIES
;
40
, 10
;
151-155
;
2014
-
ISSN:
- Article (Journal) / Print
-
Title:Functional properties and antioxidant activity of the hydrolysates of Monopterus albus meat by two enzymes
-
Contributors:Han, L. ( author )
-
Published in:FOOD AND FERMENTATION INDUSTRIES ; 40, 10 ; 151-155
-
Publisher:
- New search for: UNKNOWN
-
Publication date:2014-01-01
-
Size:5 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 40, Issue 10
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Stability of iron-chelating black-bone silky fowl oligopeptidesLiu, W.-y. et al. | 2014
- 6
-
Reducing ethanol formation in Saccharomyces cerevisiae by regulating the level of cofactorsXu, G.-q. et al. | 2014
- 11
-
Effect of inoculating microbes on composting of vinegar dregsZhou, W.-h. et al. | 2014
- 16
-
Screening and identification of osmophilic yeast and studies on its capacity of producing polyolsQi, X.-h. et al. | 2014
- 22
-
Preparation of waxy rice dextrin with beta -amylase treatment and study on its propertiesLei, J.-h. et al. | 2014
- 27
-
Effect of sugar chain length on the antigenicity of alpha lactalbumin - glycoconjugatesFan, J.-b. et al. | 2014
- 32
-
Preliminary study on enzymatic synthesis of sugar fatty acid esters and their antifungal activitiesZhao, L. et al. | 2014
- 37
-
Optimization on determination of beta -glucosidase activity from intage red yeast and its enzyme production characteristicsMa, T.-z. et al. | 2014
- 43
-
Study on enzymatic hydrolysis and ball milling of brewer' s spent grain for feed protein peptideZhang, L. et al. | 2014
- 49
-
Influence of the ventilation on batch culture conditions of Corynebacterium glutamicum HYH3-1 in 10 L bioreactorLiu, J.-m. et al. | 2014
- 54
-
The effects of two kind stimulations on the production of GSH by waste beer yeastWan, H.-g. et al. | 2014
- 58
-
Breeding high astaxanthin-producing Phaffia rhodozyma strains by combining different mutation methodsHu, X.-d. et al. | 2014
- 63
-
Influence of F/M on anaerobic acidogenesis using soy sauce residueQi, X.-g. et al. | 2014
- 69
-
Effects of intermittent microwave processing on drying properties and quality of broiler chicken wingsFeng, Y. et al. | 2014
- 76
-
Effcet of different concentrations of wood vinegar on physiology and quality of green walnutYan, T.-c. et al. | 2014
- 83
-
Effects of high pressure on the characteristics of four mung bean proteinsQiao, N. et al. | 2014
- 90
-
Optimization on pesticide residues removing methods of green leafy vegetablesWei, X.-y. et al. | 2014
- 97
-
The influence of different film packaging on postharvest browning of fresh lotusZu, Y.-q. et al. | 2014
- 103
-
Suppression effect of preservatives on microbial in low-salt pickled turnipsHu, H.-r. et al. | 2014
- 108
-
Optimal processing conditions of sour soybean milk fermented with probiotics mixGuo, Y. et al. | 2014
- 113
-
Identification of fermented pancake batter and optimal formulations of protection agentTang, M.-l. et al. | 2014
- 119
-
Research on complex fermentation technique of Cordyceps militaris and Lycium barbarumYang, X.-p. et al. | 2014
- 123
-
The change of effective compounds in Rosa roxburghii Trait dry wine and Rosa roxburghii tratt juiceYao, M. et al. | 2014
- 128
-
Effect of enriched selenium germination on gel property of soybean proteinWang, S.-y. et al. | 2014
- 133
-
Research on application of ozone sterilized water in xanthan gum fermentation processShi, Y.-c. et al. | 2014
- 137
-
The comparison of antioxidant activity and polysaccharides content between Agaricus blazei and Agaricus bisporus' s mycelial pelletsZhai, F.-h. et al. | 2014
- 142
-
Comparison of antioxidant activity of jujube polyphenols with different polaritiesWang, B.-n. et al. | 2014
- 146
-
Analysis of phenolics content and antioxidant activities of wine-grape in four different regionsJiang, B. et al. | 2014
- 151
-
Functional properties and antioxidant activity of the hydrolysates of Monopterus albus meat by two enzymesHan, L. et al. | 2014
- 156
-
Composite modification of konjac glucomannan /proteinFan, Q. et al. | 2014
- 162
-
Overview of antimicrobial resistance assessment by EFSAZhao, T. et al. | 2014
- 168
-
Research on phycocyanin protein isolation and purification technology and influence factorsZhao, J. et al. | 2014
- 175
-
Effect of honey processing toward its qualityYing, J. et al. | 2014
- 180
-
Extracting crude fat from soy sauce residueHe, H.-f. et al. | 2014
- 184
-
Research progress on new technology for fermentation of fish sauce and improvement of its flavorWu, S. et al. | 2014
- 189
-
Analysis of volatile components from goat milk and cow milk by HS/SPME-GC/MSAi, D. et al. | 2014
- 194
-
Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis methodWu, S.-s. et al. | 2014
- 200
-
Identification of the components in the erythritol mother liquorZhao, X.-y. et al. | 2014
- 205
-
Determination of seven perfluorinated compounds in four kinds of food wrapping materials by solid phase extraction coupled with liquid chromatography-tandem mass spectrometryXu, R. et al. | 2014
- 210
-
Determination of five pesticides by HPLC in flavored milk drinksLi, H. et al. | 2014
- 213
-
Effect of ultra low-voltage electrical stimulation and hot-boning treatment on the quality of yak sirloinZhang, R. et al. | 2014
- 219
-
Analysis of degradation of muscle protein and muscle fiber of Qianzhou dry-salted duck during the processingYang, W.-g. et al. | 2014
- 223
-
Extraction and antioxidant activity of melanoidin in lotus root filled with sticky riceWang, M.-h. et al. | 2014
- 229
-
Optimization of microwave-assisted extraction of ricinine from castor meal and its antibacterial activityXu, W. et al. | 2014
- 234
-
Purification of riboflavin from fermentation broth by ultrafiltration membraneWan, H.-g. et al. | 2014
- 238
-
Extraction of flavonoids from Brassica napus L. bee pollen by ultrasonic-microwave synergistic methodSun, Y. et al. | 2014