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Flavour of Fish and Fish Proteins
2023Fish or fishery products are appreciated worldwide for their unique flavour and nutritional benefits. Fresh fish is a composite matrix that has a balance of lipids and lipid-derived compounds, amino acids, proteins, nucleotides, carbohydrates, and other minor compounds that are responsible for the distinct and delicate flavour of seafood.
Serkan Selli +3 more
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Trends in Biochemical Sciences, 1977
Abstract Fish from polar marine seas may be exposed to temperatures of less than — 1.8 C. Some of their proteins must therefore hare properties and functions different from those of species from warmer environments.
Robert E. Feeney, David T. Osuga
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Abstract Fish from polar marine seas may be exposed to temperatures of less than — 1.8 C. Some of their proteins must therefore hare properties and functions different from those of species from warmer environments.
Robert E. Feeney, David T. Osuga
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Offshore Technology Conference, 1971
Abstract Fish protein concentrates (FPC's) have been used in various parts of the world for several centuries. It has only been within the past 30 years, however, that the production of FPC has been investigated on a scientific basis. Today several pilot plants and full scale industrial plants have
George M. Knobl +2 more
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Abstract Fish protein concentrates (FPC's) have been used in various parts of the world for several centuries. It has only been within the past 30 years, however, that the production of FPC has been investigated on a scientific basis. Today several pilot plants and full scale industrial plants have
George M. Knobl +2 more
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Nature, 1957
REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.
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REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.
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2002
Early research on proteins from the Antarctic - antifreeze glycoproteins, R.A. Feeney and D.T. Osuga physiological ecology of antifreeze proteins - a northern perspective, S.V. Goddard and G.L. Fletcher fish antifreeze proteins - functions, molecular interactions and biological roles, K.V. Ewart origins and evolution of fish antifreeze proteins, C.C.-M.
Kathryn Vanya Ewart, Choy Leong Hew
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Early research on proteins from the Antarctic - antifreeze glycoproteins, R.A. Feeney and D.T. Osuga physiological ecology of antifreeze proteins - a northern perspective, S.V. Goddard and G.L. Fletcher fish antifreeze proteins - functions, molecular interactions and biological roles, K.V. Ewart origins and evolution of fish antifreeze proteins, C.C.-M.
Kathryn Vanya Ewart, Choy Leong Hew
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Fishing for fluorescent proteins
Nature Methods, 2013The first fluorescent protein cloned from a vertebrate species is a promising tool for clinical diagnostics and research.
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Cloning of Fish Enzymes and Other Fish Protein Genes
Critical Reviews in Biotechnology, 1999Fish metabolism needs special enzymes that have maximum activity at very different conditions than their mammalian counterparts. Due to the differences in activity, these enzymes, especially cold-adapted proteases, could be used advantageously for the production of some foods.
M, Macouzet, B K, Simpson, B H, Lee
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Fluoride content of fish protein concentrate and raw fish
Journal of the Science of Food and Agriculture, 1970AbstractThe fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials.
P J, Ke, H E, Power, L W, Regier
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1997
Abstract Fish Hsp70s were originally identified as proteins induced in cultured fish cells by exposure to heat, heavy metal ions or sodium arsenite. Initial biochemical characterizations were done using denaturing polyacrylamide gel electrophoresis (Heikkila et al., 1982; Kothary, Candido, 1982).
L E Hightower, J A Ryan, C E Norris
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Abstract Fish Hsp70s were originally identified as proteins induced in cultured fish cells by exposure to heat, heavy metal ions or sodium arsenite. Initial biochemical characterizations were done using denaturing polyacrylamide gel electrophoresis (Heikkila et al., 1982; Kothary, Candido, 1982).
L E Hightower, J A Ryan, C E Norris
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