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There are 15528 results for: content related to: Development of lipid oxidation during manufacturing of horse mackerel surimi

  1. 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

    Version of Record online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02521.x

  2. 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

    Version of Record online : 7 OCT 2011, DOI: 10.1002/jsfa.4656

  3. 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

    Version of Record online : 4 JUL 2014, DOI: 10.1111/jtxs.12075

  4. PHYSICAL CHARACTERISTICS OF SURIMI AND BACTERIAL CELLULOSE COMPOSITE GEL

    Journal of Food Process Engineering

    Volume 34, Issue 4, August 2011, Pages: 1363–1379, SHIH-BIN LIN, LI-CHEN CHEN and HUI-HUANG CHEN

    Version of Record online : 11 NOV 2009, DOI: 10.1111/j.1745-4530.2009.00533.x

  5. 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

    Version of Record online : 16 SEP 2009, DOI: 10.1111/j.1541-4337.2009.00087.x

  6. 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

    Version of Record online : 11 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01322.x

  7. 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

  8. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11467.x

  9. 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

    Version of Record online : 27 OCT 2014, DOI: 10.1002/jsfa.6934

  10. 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

    Version of Record online : 26 AUG 2014, DOI: 10.1002/jsfa.6857

  11. Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions

    Journal of Food Processing and Preservation

    Yuka Kobayashi and Jae W. Park

    Version of Record online : 16 MAR 2017, DOI: 10.1111/jfpp.13233

  12. 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

  13. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2133–2143, Gholam Reza Shaviklo, Gudjon Thorkelsson, Sigurjon Arason, Hordur G Kristinsson and Kolbrun Sveinsdottir

    Version of Record online : 1 JUL 2010, DOI: 10.1002/jsfa.4062

  14. Surimi Production from Partially Processed and Frozen Pacific Whiting (Merluccius productus)

    Journal of Food Science

    Volume 59, Issue 2, March 1994, Pages: 272–275, R. SIMPSON, E. KOLBE, G. MACDONALD, T. LANIER and M.T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb06946.x

  15. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 210–217, Christin Sell, Sarah Beamer, Jacek Jaczynski and Kristen E. Matak

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12621

  16. Alaska Pollock (Theragra chalcogramma) Mince and Surimi as Partial Meat Substitutes in Frankfurters: N-Nitrosodimethylamine Formation

    Journal of Food Science

    Volume 58, Issue 1, January 1993, Pages: 62–65, W. FIDDLER, J.W. PENSABENE, R.A. GATES, M. HALE, M. JAHNCKE and J.K. BABBlTT

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb03212.x

  17. You have free access to this content
    Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: N16–N22, A. Jafarpour and E.M. Gorczyca

    Version of Record online : 5 DEC 2008, DOI: 10.1111/j.1750-3841.2008.01009.x

  18. Surimi from Fillet Frames of Channel Catfish

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 428–432, J. M. KIM, C. H. LIU, J. B. EUN, J. W. PARK, R. OSHIMI, K. HAYASHI, B. OTT, T. ARAMAKI, M. SEKINE, Y. HORIKITA, K. FUJIMOTO, T. AIKAWA, L. WELCH and R. LONG

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14209.x

  19. Spatializing Globalization: A “Geography of Quality” in the Seafood Industry

    Economic Geography

    Volume 79, Issue 1, January 2003, Pages: 1–16, Becky Mansfield

    Version of Record online : 16 FEB 2009, DOI: 10.1111/j.1944-8287.2003.tb00199.x

  20. Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

    Journal of Food Quality

    Volume 37, Issue 5, October 2014, Pages: 349–360, A. Hunt and J.W. Park

    Version of Record online : 4 SEP 2014, DOI: 10.1111/jfq.12099