Enhancing Effect of Starch on Jelly Srtength of Fish Meat Jelly-II
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چکیده
منابع مشابه
Enhancing Effect of Starch on Jelly Strength of Fish Meat Jelly-II. Effect of Amylose and Amylopectin
In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...
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چکیده ندارد.
15 صفحه اولSynergistic effect of starch and royal jelly against Staphylococcus aureus and Escherichia coli.
OBJECTIVES To evaluate the synergistic action of starch on the antibacterial activity of royal jelly (RJ), a comparative method of adding RJ with and without starch to culture media was used. METHODS Strains of Staphylococcus aureus and Escherichia coli have been used to determine the minimum inhibitory concentration (MIC) of a variety of freshly reaped RJ. In a second step, lower concentrati...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1957
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.23.476