연구동향 분석

동결건조 어류 알 농축물의 식품기능성 및 생리활성

윤인성 김형준 강상인 김도엽 이창영 정우철 김진수 허민수 2020년

논문상세정보
인용/피인용
' 동결건조 어류 알 농축물의 식품기능성 및 생리활성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Fish roe concentrate
  • Food functionality
  • anti-oxidative activity
  • bioactivity
  • freeze-drying
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
160 0

0.0%

' 동결건조 어류 알 농축물의 식품기능성 및 생리활성' 의 참고문헌

  • 효소분해에 의한 붉은 대게 자숙액의 품질 및 기능성 개선
    김진수 [2007]
  • 어류 알의 Protease Inhibitor 활성 분포
    지성준 [2011]
  • 어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성
    윤인성 [2018]
  • 수산 자숙액의 식품성분 특성
    허민수 [2007]
  • 멸치 가공선 자숙폐액 Pepsin 가수분해물의 Angiotensin ,전환효소 저해작용
    지청일 [2002]
  • 등전점 용해/침전 공정으로 어류 알 분리단백질의 제조과정에서 발생하는 가공처리수에 대한 식품기능성 및 생리활성
    이균우 [2017]
  • 동결건조로 제조한 어류 알 농축물의 식품성분 특성
    김형준 [2020]
  • 넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성
    윤인성 [2018]
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    허민수 [2006]
  • 가다랑어 및 황다랑어 알의 식품성분 특성
    허민수 [2006]
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    Horax R [2011]
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    이현지 [2016]
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    Xueyan Tang [2010]
  • Modification of technological properties of fish protein concentrates
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  • Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack Katsuwana pelamis roe
  • Influence of pH shift on functional properties of protein isolated of tilapia Oreochromis niloticus muscles and of soy protein isolate
    Mohamed BKF [2012]
  • Influence of pH on the solubility and conformational characteristics of muscle proteins from mullet (Mugil cephalus)
  • Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
  • Functional properties of proteins in food
    Kinsella JE [1976]
  • Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate
  • Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita
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  • Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
    Hui-Chun Wu [2003]
  • Food proteins and their applications
    Damodaran S [1997]
  • Food macromolecules and colloids
    Dickinson E [1994]
  • Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation
  • Fish Roe Concentrates의 제조과정 중에 발생하는 Processed Waters 의 식품기능성과 생리활성
    윤인성 [2017]
  • Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
  • Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates
    Lijun You [2009]
  • Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating
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  • Chemical composition and functional properties of roe concentrates from skipjack tuna ( Katsuwonus pelamis ) by cook-dried process
  • Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta
  • Chemical and functional characterization of Gum karaya(Sterculia urens L. )seed meal
  • Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe
  • Biochemical and functional properties of Atlantic salmon Salmo salar muscle proteins hydrolyzed with various alkaline proteases
  • Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon
  • Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
  • Antioxidant and angiotensin I-converting enzyme inhibitory activities of northern shrimp (Pandalus borealis) by-products hydrolysate by enzymatic hydrolysis
    김상보 [2016]
  • Antioxidant activities and functional properties of grass carp ( Ctenopharyngodon idellus ) protein hydrolysates
    Xue Li [2012]
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    Yeo SG [1998]
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  • An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress
  • A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation
    Ee-San Tan [2014]
  • A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle