Search Results - "Takada, Natsuka" :: K.UTB vyhledávací portál

Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis

by Kobayashi, Kazuya, Takada, Natsuka, Matsubara, Yuki, Okuhara, Hiroaki, Oosaka, Masaki
Published in Journal of general and applied microbiology (01.01.2024)

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Biodiversity of bacteria isolated from surimi made from Alaska pollock

by Kobayashi, Kazuya, Matsubara, Yuki, Okuhara, Hiroaki, Takada, Natsuka, Oosaka, Masaki
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)

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Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats

by Takada, Natsuka, Hosomi, Ryota, Fukunaga, Kenji
Published in Foods (29.10.2022)

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Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis

by Kobayashi, Kazuya, Takada, Natsuka, Matsubara, Yuki, Okuhara, Hiroaki, Oosaka, Masaki
Published in The Journal of General and Applied Microbiology (2024)

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Biodiversity of bacteria isolated from surimi made from Alaska pollock

by Kobayashi, Kazuya, Matsubara, Yuki, Okuhara, Hiroaki, Takada, Natsuka, Oosaka, Masaki
Published in Food Science and Technology Research (2023)

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Processing Alaska Pollock Protein into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker Ifa/fa/I Rats

by Takada, Natsuka, Hosomi, Ryota, Fukunaga, Kenji
Published in Foods (01.10.2022)

Get full text

Journal Article

Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis

Biodiversity of bacteria isolated from surimi made from Alaska pollock

Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats

Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis

Biodiversity of bacteria isolated from surimi made from Alaska pollock

Processing Alaska Pollock Protein into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker Ifa/fa/I Rats

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