KHAN MD.ABU ALI (MD.abu ali Khan) - マイポータル - researchmap

基本情報

所属: 旧所属長崎大学大学院生産科学研究科海洋生産科学専攻大学院学生（博士課程）

学位: 修士(水産)(バングラディシュ農業大学)

J-GLOBAL ID: 200901022841897325
researchmap会員ID: 1000360200

研究キーワード

2

研究分野

1

ライフサイエンス / 水圏生命科学 /

経歴

5

1996年 - 1998年

バングラディシュ水産研究所の研究員
1996年 - 1998年

Bangladesh Fisheries Research Institute.
1994年 - 1996年

バングラディシュ農業
1994年 - 1996年

Bangladesh Agricultural University
1993年 - 1994年

Biologist, Beximco Fisheries Limited.

学歴

3

- 1996年

バングラディシュ農業大学, 水産学研究科, 水産学
- 1996年

-, Graduate School, Division of Fisheries
- 1990年

バングラディシュ農業大学, 水産学部, 水産学科

MISC

33

Effect of proteolytic squid protein hydrolysate on the state of water and dehydration-induced denaturation of lizard fish myofibrillar protein

A Hossain, T Ishihara, K Hara, K Osatomi, A Khan, Y Nozaki

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(16) 4769-4774 2003年7月
Effect of proteolytic squid protein hydrolysate on the state of water and dehydration-induced denaturation of lizard fish myofibrillar protein

A Hossain, T Ishihara, K Hara, K Osatomi, A Khan, Y Nozaki

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(16) 4769-4774 2003年7月
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during frozen storage.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark. P1-F11 2003年
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish myofibrillar protein during dehydration.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark P1-F04 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of fish protein hydrolysate on textural quality, and denaturation of lizard fish surimi during frozen storage.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience,9-11 April. Copenhagen, Denmark 2-C04 2003年
M. A. Hossain, T. Ishihara, K. Hara, K. Osako, M. A. A. Khan, and Y. Nozaki. Characterization of proteolytic squid protein hydrolysate and its concentration dependent effect on the state of water in lizardfish myofibrillar protein during dehydration.

J. Science of Food and Agriculture 2003年
M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osako, K. Osatomi, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during freezing.

J. Innovative Food Science and Emerging Technologies 2003年
M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osako, K. Osatomi, and Y. Nozaki. Effect of squid protein hydrolysate on freeze-induced denaturation of lizard fish(Saurida wanieso) myofibrillar protein.

J. Food Science and Technology Research 2003年
M. A. Hossain, M. A. A. Khan, K. Osako, T. Ishihara, K. Hara, K. Osatomi, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on textural quality and denaturation of lizardfish(Saurida wanieso) surimi during frozen storage.

J. Japan Society of Refrigerating and Air Conditioning Engineers 20(3) 317-324 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, K. Osako, and Y. Nozaki. Concentration dependent effect of enzymatic fish protein hydrolysate on the state of water and denaturation of lizard fish myofibrils during dehydration.

J. Food Science and Technology Research 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish(Saurida wanieso) surimi during frozen storage.

J. Fisheries Science 69(6) 1269-1278 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of Enzymatic fish protein hydrolysate from fish scrap on the state of water and denaturation of lizard fish(Saurida wanieso) myofibrils during dehydration.

KHAN M A A, HOSSAIN M A, HARA K, OSATOMI K, ISHIHARA T, NOZAKI Y

J. Food Science and Technology Research 9(3) 257-263 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of fish protein hydrolysate on gel-forming ability, state of water, and denaturation of wanieso lizardfish surimi during frozen storage.

Khan Mohammed Abu Ali, Hossain Mohammed Anwar, Hara Kenji, OSATOMI Kiyoshi, ISHIHARA Tadashi, NOZAKI Yukinori

J. Japan Society of Refrigerating and Air Conditioning Engineers 20(2) 185-191 2003年
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during frozen storage.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark. P1-F11 2003年
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish myofibrillar protein during dehydration.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark P1-F04 2003年
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of fish protein hydrolysate on textural quality, and denaturation of lizard fish surimi during frozen storage.

NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience,9-11 April. Copenhagen, Denmark 2-C04 2003年
M. A. Hossain, T. Ishihara, K. Hara, K. Osako, M. A. A. Khan, and Y. Nozaki. Characterization of proteolytic squid protein hydrolysate and its concentration dependent effect on the state of water in lizardfish myofibrillar protein during dehydration.

J. Science of Food and Agriculture 2003年
M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osako, K. Osatomi, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during freezing.

J. Innovative Food Science and Emerging Technologies 2003年
M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osako, K. Osatomi, and Y. Nozaki. Effect of squid protein hydrolysate on freeze-induced denaturation of lizard fish(Saurida wanieso) myofibrillar protein.

J. Food Science and Technology Research 2003年
M. A. Hossain, M. A. A. Khan, K. Osako, T. Ishihara, K. Hara, K. Osatomi, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on textural quality and denaturation of lizardfish(Saurida wanieso) surimi during frozen storage.

Mohammed Anwar HOSSAIN, Mohammed Abu Ali KHAN, Kazufumi OSAKA, Tadashi ISHIHARA, Kenji HARA, Kiyoshi OSATOMI, Yukinori NOZAKI

J. Japan Society of Refrigerating and Air Conditioning Engineers 20(3) 317-324 2003年

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