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There are 3053 results for: content related to: Surimi from Fillet Frames of Channel Catfish

  1. 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

  2. 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

  3. 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

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

    Journal of the Science of Food and Agriculture

    Naveen Kumar Vate, Soottawat Benjakul and Tri Winarni Agustini

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

  5. 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

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    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. 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

    Article first published online : 11 NOV 2009, DOI: 10.1111/j.1745-4530.2009.00533.x

  8. 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

  9. 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

  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

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

  11. Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting

    Journal of Food Science

    Volume 60, Issue 6, November 1995, Pages: 1241–1244, SIRIPORN PIPATSATTAYANUWONG, JAE W. PARK and MICHAEL T. MORRISSEY

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04565.x

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    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

  13. 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

  14. Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT328–FCT333, M. PÉREZ-MATEOS, P. M. Amato and T. C. Lanier

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06335.x

  15. Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: E374–E378, Y.K. Luo, D.D. Pan and B.P. Ji

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09898.x

  16. 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

  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

    Article first published online : 4 SEP 2014, DOI: 10.1111/jfq.12099

  18. The properties of surimi and kamaboko gels from nine British species of fish

    International Journal of Food Science & Technology

    Volume 25, Issue 3, June 1990, Pages: 281–294, R. J. HASTINGS, J. N. KEAY and K. W. YOUNG

    Article first published online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1990.tb01084.x

  19. 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

  20. 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