Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity

• Mizuho Nishizawa

• Musashi Saigusa

• Hiroki Saeki

収録刊行物

• Fisheries science / Japanese Society of Fisheries Science

  Fisheries science / Japanese Society of Fisheries Science 82 (2), 357-367, 2016-03

  [Tokyo] : [Springer Japan]

キーワード

• Alginate oligosaccharide
• Anti-inflammation
• Maillard reaction
• Muscle protein
• Salmon

詳細情報

• CRID: 1523388080679735296
• NII論文ID: 40020774462
• NII書誌ID: AA10993718
• ISSN: 09199268
• NDL書誌ID: 027211512
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I027211512
• 本文言語コード: en
• NDL 雑誌分類:
  • ZR26(科学技術--農林水産--水産)
• データソース種別:
  • NDL
  • CiNii Articles