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There are 7463 results for: content related to: Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus , stored in ice

  1. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 11, 30 August 2015, Pages: 2201–2207, Naveen Kumar Vate, Soottawat Benjakul and Tri Winarni Agustini

    Article first published online : 27 OCT 2014, DOI: 10.1002/jsfa.6934

  2. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 7, May 2015, Pages: 1528–1534, Wuyin Weng and Wenxiang Zheng

    Article first published online : 26 AUG 2014, DOI: 10.1002/jsfa.6857

  3. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 844–852, Sochaya Chanarat, Soottawat Benjakul and Aran H-Kittikun

    Article first published online : 7 OCT 2011, DOI: 10.1002/jsfa.4656

  4. Colour Measurement

    Fishery Products: Quality, safety and authenticity

    Hartmut Rehbein, Jörg Oehlenschläger, Pages: 127–172, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9781444322668.ch7

  5. Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase

    Journal of Texture Studies

    Volume 45, Issue 4, August 2014, Pages: 307–316, Sochaya Chanarat, Soottawat Benjakul and Youling Xiong

    Article first published online : 4 JUL 2014, DOI: 10.1111/jtxs.12075

  6. Effects of Soybean Oil, Moisture and Setting on the Textural and Color Properties of Surimi Gels

    Journal of Food Quality

    Volume 38, Issue 1, February 2015, Pages: 53–59, Tong Chang, Chenjie Wang, Xianfeng Wang, Liu Shi, Hong Yang and Min Cui

    Article first published online : 21 JAN 2015, DOI: 10.1111/jfq.12121

  7. You have free access to this content
    Alternatives for Efficient and Sustainable Production of Surimi: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 4, October 2009, Pages: 359–374, A.M. Martín-Sánchez, C. Navarro, J.A. Pérez-Álvarez and V. Kuri

    Article first published online : 16 SEP 2009, DOI: 10.1111/j.1541-4337.2009.00087.x

  8. Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in Ice

    Journal of Food Science

    Volume 74, Issue 8, October 2009, Pages: C619–C627, A.K. Balange, S. Benjakul and S. Maqsood

    Article first published online : 11 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01322.x

  9. You have free access to this content
    Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: R73–R81, Ali Jafarpour and Elisabeth M. Gorczyca

    Article first published online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02521.x

  10. Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production

    Journal of Food Science

    Volume 60, Issue 6, November 1995, Pages: 1245–1247, D. LIN and M.T. MORRISSEY

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04566.x

  11. Linear Programming in Blending Various Components of Surimi Seafood

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 561–564, WON B. YOON, JAE W. PARK and BYUNG Y. KIM

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04430.x

  12. Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents

    Journal of Texture Studies

    Volume 46, Issue 4, August 2015, Pages: 302–311, Samanan Poowakanjana, Jae W. Park, Ji hoon Moon and Won Byong Yoon

    Article first published online : 21 MAY 2015, DOI: 10.1111/jtxs.12125

  13. The effect of whitening agents on the gel-forming ability and whiteness of surimi

    International Journal of Food Science & Technology

    Volume 39, Issue 7, August 2004, Pages: 773–781, Soottawat Benjakul, Wonnop Visessanguan and Yuwathida Kwalumtharn

    Article first published online : 5 JUL 2004, DOI: 10.1111/j.1365-2621.2004.00843.x

  14. Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons

    Journal of Food Science

    Volume 70, Issue 5, June 2005, Pages: C326–C331, C. Yuan, Y. Fukuda, M. Kaneniwa, S. Chen, Y. Cheng, X. Wang and K. Konno

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09961.x

  15. Frozen Surimi and Surimi-based Products

    Seafood Processing: Technology, Quality and Safety

    Emiko Okazaki, Ikuo Kimura, Pages: 209–235, 2013

    Published Online : 30 NOV 2013, DOI: 10.1002/9781118346174.ch9

  16. Protein Structural Changes During Preparation and Storage of Surimi

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: c448–c453, Marzieh Moosavi-Nasab, Inteaz Alli, Ashraf A. Ismail and Michael O. Ngadi

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11467.x

  17. EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SAROTHERODON NILOTICA) SURIMI

    Journal of Food Process Engineering

    Volume 34, Issue 2, April 2011, Pages: 533–548, YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU and RUI ZHOU

    Article first published online : 25 MAR 2010, DOI: 10.1111/j.1745-4530.2009.00374.x

  18. PORCINE PLASMA PROTEINS AS GEL ENHANCER IN BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI

    Journal of Food Biochemistry

    Volume 25, Issue 4, September 2001, Pages: 285–305, SOOTTAWAT BENJAKUL, WONNOP VISESSANGUAN and CHANTIRA SRIVILAI

    Article first published online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2001.tb00741.x

  19. Surimi and Fish Protein Isolate

    The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

    Linda Ankenman Granata, George J. Flick, Roy E. Martin, Pages: 118–127, 2012

    Published Online : 20 FEB 2012, DOI: 10.1002/9781118229491.ch10

  20. Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1777–1786, Thanachan Mahawanich, Jirachai Lekhavichitr and Kiattisak Duangmal

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02317.x