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There are 3158 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. You have free access to this content
    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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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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    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

  11. 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

  12. 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

  13. 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

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

    Journal of Texture Studies

    Samanan Poowakanjana, Jae W. Park, Ji hoon Moon and Won Byong Yoon

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

  15. 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

  16. Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C21–C24, Sheila C. Murphy, Deidre Gilroy, John F. Kerry and Joe P. Kerry

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09014.x

  17. INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS

    Journal of Food Biochemistry

    Volume 24, Issue 5, October 2000, Pages: 363–380, SOOTTAWAT BENJAKUL, WONNOP VISESSANGUAN and PAIBOON THUMMARATWASIK

    Article first published online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2000.tb00707.x

  18. 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

  19. TEMPERATURE-TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

    Journal of Muscle Foods

    Volume 7, Issue 2, June 1996, Pages: 165–174, J.W. PARK

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1996.tb00594.x

  20. Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 3152–3158, J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08875.x