1) Harengula zunasi
青鳞鱼
1.
Hydrolysis Dynamics Model of Protein from Harengula zunasi by Compound Enzymes;
青鳞鱼蛋白复合酶控制水解动力学模型的研究
2.
Processing of fish protein concentrate from Harengula zunasi;
青鳞鱼浓缩鱼蛋白制取技术的研究
3.
The new technology of multi enzymolysis method in fermented fish sauce production from Harengula zunasi's offal, being defined as protein enzymolysis with flavorase after alkaline and neutral protease was established on the basis of orthogonality trials to select the best hydrolysis conditions to offal with alkaline and neutral protease.
应用正交试验优选了碱性蛋白酶和中性蛋白酶对青鳞鱼下脚料 (鱼头、鱼骨、内脏、鱼皮等 )的水解条件 ,在此基础上 ,同时用碱性蛋白酶和中性蛋白酶 ,再用风味酶对青鳞鱼下脚料蛋白质进行水解 ,确定了以多酶法生产鱼露的新工艺。
2) Harengula zunasi Bleeker
青鳞鱼
1.
In this paper, studies on functionality of hydrolysate by using controlled complicated enzyme hydrolysis of Harengula zunasi Bleeker proteins.
研究了青鳞鱼蛋白复合酶控制水解产物的功能特性。
2.
Conditions of the enzymolysis of muscle proteins by flavorease from Harengula zunasi Bleeker were studied.
对青鳞鱼肌肉蛋白质风味酶的水解条件及产物进行了详细研究。
3) Harengula zunasi B
青鳞鱼
1.
Study on hydrolysis dynamics model of protein from Harengula zunasi B. by papain;
青鳞鱼蛋白木瓜蛋白酶控制水解动力学模型的研究
2.
Study on compound fruit-flavoured yoghurt containing hydrolyzed protein from Harengula Zunasi B.;
青鳞鱼水解蛋白复合果味酸奶的研制
3.
Edible Nutritional Value and Application of Fish Bone Meal From Harengula Zunasi B.;
青鳞鱼骨粉的食用营养价值及应用研究
4) Harengula zunast
青鳞鱼(Harengulazunast)
5) Chinese blue herring in oil
油浸青鳞鱼
6) Chinese blue herring in tomato sauce
茄汁青鳞鱼
