Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to...
The objectives of this research were to evaluate the
behavior of actual metal-plate-connected (MPC) tension-splice
and heel wood truss joints under seismic loads from the
Northridge earthquake (tension-splice joints only) and under
loads from a large artificial earthquake (1.0 g's and 0.67
g's maximum horizontal and vertical accelerations,
respectively). A...
