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Degradation of ATP-related Compounds in Freeze-dried Squid Meat as a Function of Water Activity

机译：作为水活性的函数的冻干鱿鱼肉中ATP相关化合物的降解

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Munehiko Tanaka; Rikuo Takai; Shoichiro Ishizaki; Takeshi Taguchi;
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年度 1994
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1. Water Absorption of Freeze-Dried Meat at Different Water Activities:a Multianalytical Approach Using Sorption Isotherm,Differential Scanning Calorimetry,and Nuclear Magnetic Resonance [J] . LUCA VENTURI, PIETRO ROCCULI, CLAUDIO CAVANI Journal of Agricultural and Food Chemistry . 2007,第26期

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2. DEGRADATION KINETICS OF SOME PHENOLIC COMPOUNDS IN SUBCRITICAL WATER AND RADICAL SCAVENGING ACTIVITY OF THEIR DEGRADATION PRODUCTS [J] . Pramote Khuwijitjaru, Jiraporn Plernjit, Boonyanuch Suaylam The Canadian Journal of Chemical Engineering . 2014,第5期

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3. Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system. [J] . Kavitha S, Modi V K LWT-Food Science & Technology . 2007,第7期

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4. Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation [C] . Pirim Setiarso, Nita Kusumawati, Rusijono, International Conference on Science and Technology . 2018

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5. Systematics and biology of the sepiolid squids of the genus Rossia Owen 1835 in Canadian waters with a preliminary review of the genus [D] . Mercer, M. C -1

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6. Preparation of water-soluble melanin from squid ink using ultrasound-assisted degradation and its anti-oxidant activity [O] . Xin Guo, Shiguo Chen, Yaqin Hu, 2014

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7. Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat [O] . Munehiko Tanaka, Noriaki Chiba, Shoichiro Ishizaki, 1994

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8. Effect of Radurization on the pH, Free Water, Meat Swelling, and Volatile Organic Compound Concentrations of Stored Chicken Meat. [R] . Howker, J. J., Angelini, P., Wierbicki, E. 1977

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Degradation of ATP-related Compounds in Freeze-dried Squid Meat as a Function of Water Activity

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