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There are 4551 results for: content related to: Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions

  1. Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions

    Journal of Food Science

    Volume 65, Issue 3, April 2000, Pages: 394–398, X. Lou, C. Wang, Y.L. Xiong, B. Wang and S.D. Mims

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16014.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. 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

  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

  5. Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 2962–2967, Y.J. Choi and J.W. Park

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08846.x

  6. 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

  8. 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

  9. 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

  10. Elastic Modulus of Surimi Protein and Starch in Fish-Meat Gel with Added Starch Pregelatinized at 2 Temperatures

    Journal of Food Science

    Volume 66, Issue 8, October 2001, Pages: 1138–1142, C.S. Kong, Y. Tashiro and H. Ogawa

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2001.tb16094.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. Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content

    Journal of Food Science

    Volume 62, Issue 1, January 1997, Pages: 33–36, K. D. REPPOND and J. K. BABBITT

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04362.x

  14. 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

  15. Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C

    Journal of Food Science

    Volume 65, Issue 3, April 2000, Pages: 428–433, J.K. Parkington, Y.L. Xiong, S.P. Blanchard, S. Xiong, B. Wang, S. Srinivasan and G.W. Froning

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16021.x

  16. 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

  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. 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

  19. 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

  20. 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