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There are 7476989 results for: content related to: Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light Chains

  1. 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

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

  4. 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

  5. You have free access to this content
    Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: N16–N22, A. Jafarpour and E.M. Gorczyca

    Version of Record online : 5 DEC 2008, DOI: 10.1111/j.1750-3841.2008.01009.x

  6. Stability of Mackerel Surimi Prepared under Lipid-Stabilizing Processing Conditions

    Journal of Food Science

    Volume 59, Issue 2, March 1994, Pages: 269–271, STEPHEN D. KELLEHER, HERBERT O. HULTIN and KURT A. WILHELM

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb06945.x

  7. 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

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1990.tb01084.x

  8. Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli

    Journal of Food Science

    Volume 65, Issue 8, November 2000, Pages: 1400–1403, J. Wu, C.-Y. Li, M.-L. Ho and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb10620.x

  9. Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi

    Journal of Food Science

    Volume 62, Issue 2, March 1997, Pages: 310–315, SHANN-TZONG JIANG, BAI-LIN LEE, CHING-YU TSAO and JAI-JAAN LEE

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb03991.x

  10. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 3120–3125, J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08868.x

  11. Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L-kininogen

    Journal of Food Science

    Volume 65, Issue 7, October 2000, Pages: 1124–1129, J.-J. Lee, S.-S. Tzeng, J. Wu and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb10250.x

  12. Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi

    Journal of Food Science

    Volume 65, Issue 2, March 2000, Pages: 241–245, S.-T. Jiang, J.-F. Hsieh, M.-L. Ho and Y.-C. Chung

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15987.x

  13. Purified NADPH-Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi

    Journal of Food Science

    Volume 63, Issue 5, September 1998, Pages: 777–781, Shann-Tzong Jiang, Ming-Lang Ho, Sheng-Ho Jiang and Hsing-Chen Chen

    Version of Record online : 11 JAN 2007, DOI: 10.1111/j.1365-2621.1998.tb17898.x

  14. 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

  15. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08875.x

  16. Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel

    Journal of Food Science

    Volume 57, Issue 5, September 1992, Pages: 1103–1119, STEPHEN D. KELLEHER, LAURIE A. SILVA, HERBERT O. HULTIN and KURT A. WILHELM

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb11273.x

  17. Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation

    Journal of Food Science

    Volume 63, Issue 4, July 1998, Pages: 652–655, SHANN-TZONG JIANG, MING-LANG HO, SHENG-HO JIANG, LEAH LO and HSING-CHEN CHEN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15805.x

  18. Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 985–991, HUI-HUANG CHEN, E-MEAN CHIU and JIN-RU HUANG

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15021.x

  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. 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