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There are 7655 results for: content related to: Thermal Gel Degradation ( Modori ) in Sardine Surimi Gels

  1. 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

  2. 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

  3. 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

  4. 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

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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

  6. 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

  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. 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

  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

    Version of Record online : 7 OCT 2011, DOI: 10.1002/jsfa.4656

  10. 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

  11. INHIBITION OF PACIFIC WHITING SURIMI-ASSOCIATED PROTEASE BY WHEY PROTEIN CONCENTRATE

    Journal of Food Biochemistry

    Volume 18, Issue 5, October 1994, Pages: 341–353, KUAKOON PIYACHOMKWAN and MICHAEL H. PENNER

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1994.tb00508.x

  12. 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

  13. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09898.x

  14. 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

  15. 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

  16. Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi

    Journal of Food Science

    Volume 58, Issue 5, September 1993, Pages: 1050–1054, M.T. MORRISSEY, J.W. WU, D. LIN and H. AN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb06109.x

  17. 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

  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. 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

    Version of Record online : 21 MAY 2015, DOI: 10.1111/jtxs.12125