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There are 2775 results for: content related to: Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors

  1. 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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14746.x

  2. 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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04565.x

  3. USE OF CYSTEINE PROTEINASE INHIBITORS FROM INJURED TOMATO LEAVES IN WHITING SURIMI

    Journal of Food Biochemistry

    Volume 22, Issue 5, November 1998, Pages: 383–398, JUWEN WU and NORMAN F. HAARD

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1998.tb00252.x

  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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04430.x

  5. 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

  6. 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

  7. Whey Protein Concentrate as a Proteinase Inhibitor in Pacific Whiting Surimi

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 367–371, VASANA C. WEERASINGHE, MICHAEL T. MORRISSEY, YUN-CHIN CHUNG and HAEJUNG AN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14195.x

  8. 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

  9. Rheological Behavior and Potential Cross-Linking of Pacific Whiting (Merluccius productus) Surimi Gel

    Journal of Food Science

    Volume 59, Issue 4, July 1994, Pages: 773–776, JAE W. PARK, J. YONGSAWATDIGUL and TEIN M. LIN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08125.x

  10. 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

  11. TEMPERATURE-TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

    Journal of Muscle Foods

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

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1996.tb00594.x

  12. 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

  13. Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions

    Journal of Food Science

    Volume 67, Issue 6, August 2002, Pages: 2072–2078, J. Reynolds, J.W. Park and Y.J. Choi

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09503.x

  14. A NONLINEAR PROGRAMMING TECHNIQUE TO DEVELOP LEAST COST FORMULATIONS OF SURIMI PRODUCTS

    Journal of Food Process Engineering

    Volume 20, Issue 3, July 1997, Pages: 179–196, CHENG-KUANG HSU, EDWARD KOLBE and MARSHALL ENGLISH

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1997.tb00418.x

  15. 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

  16. 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

  17. 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

  18. Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 969–974, Nahmgull Lee and Jae W. Park

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15835.x

  19. Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi

    Journal of Food Science

    Volume 60, Issue 1, January 1995, Pages: 10–14, J. YONGSAWATDIGUL, J. W. PARK, E. KOLBE, Y. ABU DAGGA and M. T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05595.x

  20. 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