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Primary pulmonary myxoid sarcoma with detected <i>EWSR1</i> gene translocation: a case report. [PDF]

AME Case Rep
Lin M, Chen X, Lin F, Yang Y.
europepmc   +1 more source

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The State of Water in Frozen Fish

2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA), 2021
We have investigated the dielectric permittivity of fresh and sea water fish flesh as a function of temperature. The measured spectra are complex with many overlain interfacial processes. However, 2 distinct process related to water-protein complexes can be identified. One is hydration water around proteins.
Paul Ben Ishai, Anna Greenbaum Gutina, Ivan Lunev, Yuri Feldman   +3 more
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Protein changes in frozen fish

C R C Critical Reviews in Food Science and Nutrition, 1976
Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described.
Zdzislaw E. Sikorski, June Olley, Sylwia Kostuch, Harold S. Olcott   +3 more
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Desiccation of Frozen Fish

Journal of the Fisheries Research Board of Canada, 1967
not available
J. W. Boyd, B. A. Southcott, G. F. Boothby   +2 more
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Glazing of frozen fish: Analytical and economic challenges

Analytica Chimica Acta, 2010
Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets.
Lynn, Vanhaecke, Wim, Verbeke, Hubert F, De Brabander   +2 more
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Microwave Attenuation by Frozen Fish

Journal of Microwave Power, 1977
AbstractThe degree of attenuation of r.f. and microwave power in frozen fish muscle is related to the unfrozen water content. Provided that the total water content is known, measurement of this attenuation provides a means of determining the enthalpy of the muscle non-destructively.
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The rate of phospholipid hydrolysis in frozen fish

International Journal of Food Science & Technology, 1969
Summary. Phospholipid hydrolysis was studied in lemon sole and haddock between ‐7°C and ‐29°C. the rate of reaction was much faster in the Gadoid. the haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C16:0, C18:1 and C20:5 acids were preferentially hydrolysed.
JUNE OLLEY, JANE FARMER, EVA STEPHEN
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Storage lives of chilled and frozen fish and fish products

International Journal of Refrigeration, 1986
Abstract This Paper describes a meeting that was timely and clearly of wide international interest. It brought together people of diverse backgrounds — academics, Government research workers, inspectors, industrialists and others and, although no clear conclusions emerged, there was general agreement that the participants gained considerably from the
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Mycological Evaluation of Imported Frozen Fish

Alexandria Journal of Veterinary Sciences, 2015
A total number of 100 samples of four types of frozen fish (Barbone, Sardine, Baca and Mackerel) were collected from different Alexandria markets. The samples were subjected to mycological tests to evaluate the fungal load of these frozen fish.
Ibrahim Samaha, Amr Amer, Yousef AbdElshahid, Safaa Elbialy   +3 more
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