Results 161 to 170 of about 1,751 (205)
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Preparation of immunomodulatory hydrolysates from Alaska pollock frame
Journal of the Science of Food and Agriculture, 2012AbstractBACKGROUND: Immunomodulatory peptides can enhance body immunity. There have been few systematic investigations on preparing immunomodulatory peptides from Alaska pollock frame. The aim of this study was to obtain such peptides from Alaska pollock frame and determine their properties.RESULTS: Trypsin protein hydrolysate (TPH) significantly ...
Hu Hou, Bafang Li
exaly +3 more sources
Quantitative analysis of Alaska pollock in seafood products by droplet digital PCR
Food Chemistry, 2019A highly accurate quantitative method, based on the new technique, droplet digital PCR (ddPCR), was applied to determine the content of Alaska pollock (Gadus chalcogrammus) in seafood products. Using this method, we found a linear relationship among raw sample weight, DNA concentration and DNA copy number. We also established a formula to calculate the
Eun Soo Noh, Yeon Jung Park, Eun Mi Kim
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Rights‐Based Management and Alaska Pollock Processors' Supply
American Journal of Agricultural Economics, 2008 AbstractUsing data from the Alaska pollock fishery, this study investigates the link between the implementation of rights‐based management and processors' price‐responsiveness in a multiproduct fishery. The analysis is based on cointegration with structural breaks to provide empirical evidence of a change in the long‐run relationship between processors'
Harrison Fell
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Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi
Journal of Food Science, 2004ABSTRACT: Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G′, compared with temperature) for both surimi clearly indicated G’ minima. Unlike for the PW surimi,
Sundaram Gunasekaran
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Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction
Journal of Food Science, 2005ABSTRACT: Pretreatments with different alkalis and acids at different concentrations were used to determine their effects on gelatin extraction from Alaska pollock skin. The alkaline pretreatments with the OH concentrations lower than 0.5 mol/L removed noncollagenous proteins without significant loss of skin ...
Joe M Regenstein
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Food Chemistry, 2012
To prepare immunomodulating peptides from Alaska pollock frame (APF) hydrolysates, trypsin was employed for enzymatic hydrolysis, and the immunomodulating activities of the hydrolysates were studied using splenic lymphocytes proliferation assay. The highest activity of the hydrolysates was reached when DH ranged from 15% to 18%.
Hu Hou, Bafang Li, Zhaohui Zhang
exaly +3 more sources
To prepare immunomodulating peptides from Alaska pollock frame (APF) hydrolysates, trypsin was employed for enzymatic hydrolysis, and the immunomodulating activities of the hydrolysates were studied using splenic lymphocytes proliferation assay. The highest activity of the hydrolysates was reached when DH ranged from 15% to 18%.
Hu Hou, Bafang Li, Zhaohui Zhang
exaly +3 more sources
, 2000 No abstracts are to be cited without prior reference to the author.Interspecies behavioural polymorphism of captured populations promote to high level of selectivity in catching popula-tions. This can decrease the polymorphism level and accordingly worsen biological parameters of captured populations.
Lapshin, Oleg M. +3 more
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Quality of Mince from Alaska Pollock (Theragra chalcogramma) Frames
Journal of Aquatic Food Product Technology, 1994The quality and frozen stability of minces produced from Alaska pollock (Theragra chalcogramma) frames were compared against commercially produced fillet mince. Fresh frame mince had a higher defect level, lower nutritional content, and darker color. Cooked frame mince had a softer texture than commercial mince.
Charles Crapo, Brian Himelbloom
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Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate
International Journal of Food Science & Technology, 2023Summary The present study aimed to investigate the impact of TGase cross‐linking on the flavour characteristics, particularly focusing on its ability to reduce bitterness in enzymatically digested Alaska Pollock framework (APF) hydrolysates using Protease A ‘Amano’ 2SD (A2SD) and Protease A ‘Amano’ 6SD (A6SD ...
Chunyu Shan +5 more
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Effects of adding fish gelatin on Alaska pollock surimi gels
Food Hydrocolloids, 2009Abstract Fish gelatin is a food additive obtained after hydrolysis of collagen from fish skin. The importance of fish gelatin as a food additive is increasing due to its increased commercial availability. Surimi is washed minced fish meat used as the raw material for seafood analogs like crabmeat substitutes.
Araceli Hernández-Briones +3 more
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