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There are 3595 results for: content related to: Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi

  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. 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

  3. 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

  4. Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating

    Journal of Food Science

    Volume 60, Issue 5, September 1995, Pages: 922–925, J. YONGSAWATDIGUL, J.W. PARK and E. KOLBE

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06262.x

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

    Economic Geography

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

    Article first published online : 16 FEB 2009, DOI: 10.1111/j.1944-8287.2003.tb00199.x

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    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

  7. 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

  8. Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 149–153, JIRAWAT YONGSAWATDIGUL and JAE W. PARK

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14746.x

  9. Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 1028–1032, H. Wu, E. Kolbe, B. Flugstad, J. W. Park and J. Yongsawatdigul

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15847.x

  10. 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

  11. 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

  12. 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

  13. Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions

    Journal of Food Science

    Volume 64, Issue 2, March 1999, Pages: 287–290, J. S. Shie and J.W. Park

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15884.x

  14. 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

  15. 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

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb05263.x

  16. 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

    Article first published online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01560.x

  17. 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

  18. 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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12621

  19. 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

    Article first published online : 29 JUN 2007, DOI: 10.1111/j.1365-2621.1991.tb01154.x

  20. 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