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There are 2310 results for: content related to: Linear Programming in Blending Various Components of Surimi Seafood

  1. 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

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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

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

  5. 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

  6. 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

  7. 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

  8. 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

  9. Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: E88–E97, Samanan Poowakanjana, Steven G. Mayer and Jae W. Park

    Version of Record online : 6 MAR 2012, DOI: 10.1111/j.1750-3841.2011.02608.x

  10. Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing

    Journal of Food Science

    Volume 68, Issue 3, April 2003, Pages: 1025–1030, J. Jaczynski and J.W. Park

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08282.x

  11. 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

  12. 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

  13. 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

  14. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09014.x

  15. 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

  16. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15884.x

  17. 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

  18. Colour Measurement

    Fishery Products: Quality, safety and authenticity

    Hartmut Rehbein, Jörg Oehlenschläger, Pages: 127–172, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9781444322668.ch7

  19. 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

  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