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There are 28852 results for: content related to: Recovered Protein and Reconditioned Water from Surimi Processing Waste

  1. 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

  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

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

  3. 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

  4. 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

  5. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04430.x

  6. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09961.x

  7. 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

  8. 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

  9. 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

  10. Determination of Optimal Level of Lactitol for Surimi

    Journal of Food Science

    Volume 56, Issue 2, March 1991, Pages: 285–290, J. SYCH, C. LACROIX and M. CARRIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb05263.x

  11. Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C305–C310, Sebnem Tolasa, Chong M. Lee and Sukran Cakli

    Version of Record online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01560.x

  12. 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

  13. 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

  14. The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi

    International Journal of Food Science & Technology

    Volume 26, Issue 2, April 1991, Pages: 185–197, J. SYCH, C. LACROIX, L. T. ADAMBOUNOU and F. CASTAIGNE

    Version of Record online : 29 JUN 2007, DOI: 10.1111/j.1365-2621.1991.tb01154.x

  15. 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

    Version of Record online : 21 JAN 2015, DOI: 10.1111/jfq.12121

  16. 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

  17. 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

  18. Process and Characteristics for a Surimi-like Material Made from Beef or Pork

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 422–427, S. PARK, M.S. BREWER, J. NOVAKOFSKI, P.J. BECHTEL and F.K. McKEITH

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14208.x

  19. Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel-Forming Properties of Surimi

    Journal of Food Science

    Volume 53, Issue 2, March 1988, Pages: 353–358, D.N. SCOTT, R.W. PORTER, G. KUDO, R. MILLER and B. KOURY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb07704.x

  20. 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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04566.x