Texturization with Frozen Surimi and Sardine Lipid by High Pressure Treatment.

High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

High pressure effects on the strength (stress) and elasticity/ deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4oC prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or...

Successful Treatment of Frozen Hip with Manipulation and Pressure Dilatation

A 44-year old man with prolonged frozen hip was treated with manipulation under anesthesia and pressure dilatation of the left hip joint. The treatment was successful and after one year the hip was symptomless.

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

fluoride and dental fluorosis and treatment

چکیده ندارد.

ASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION

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