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There are 8335 results for: content related to: The effect of whitening agents on the gel-forming ability and whiteness of surimi

  1. 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

    Article first published online : 27 OCT 2014, DOI: 10.1002/jsfa.6934

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    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

    Article first published online : 21 JAN 2015, DOI: 10.1111/jfq.12121

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    Alternatives for Efficient and Sustainable Production of Surimi: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 4, October 2009, Pages: 359–374, A.M. Martín-Sánchez, C. Navarro, J.A. Pérez-Álvarez and V. Kuri

    Article first published online : 16 SEP 2009, DOI: 10.1111/j.1541-4337.2009.00087.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

    Article first published online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02521.x

  5. 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

    Article first published online : 26 AUG 2014, DOI: 10.1002/jsfa.6857

  6. 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

    Article first published online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01560.x

  7. 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

    Article first published online : 7 OCT 2011, DOI: 10.1002/jsfa.4656

  8. EFFECT OF ULTRASONIC TREATMENT ON THE ACTIVITIES OF ENDOGENOUS TRANSGLUTAMINASE AND PROTEINASES IN TILAPIA (SAROTHERODON NILOTICA) SURIMI DURING GEL FORMATION

    Journal of Food Process Engineering

    Volume 34, Issue 5, October 2011, Pages: 1695–1713, YIN ZHANG, QING-XIAO ZENG and ZHI-WEI ZHU

    Article first published online : 7 DEC 2009, DOI: 10.1111/j.1745-4530.2009.00561.x

  9. Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

    International Journal of Food Science & Technology

    Volume 37, Issue 4, April 2002, Pages: 387–393, Cheng-Kuang Hsu and Been-Huang Chiang

    Article first published online : 23 NOV 2002, DOI: 10.1046/j.1365-2621.2002.00577.x

  10. EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

    Journal of Food Processing and Preservation

    Volume 31, Issue 4, August 2007, Pages: 492–516, SAROAT RAWDKUEN, SOOTTAWAT BENJAKUL, WONNOP VISESSANGUAN and TYRE C. LANIER

    Article first published online : 20 JUL 2007, DOI: 10.1111/j.1745-4549.2007.00132.x

  11. EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SAROTHERODON NILOTICA) SURIMI

    Journal of Food Process Engineering

    Volume 34, Issue 2, April 2011, Pages: 533–548, YIN ZHANG, QING-XIAO ZENG, ZHI-WEI ZHU and RUI ZHOU

    Article first published online : 25 MAR 2010, DOI: 10.1111/j.1745-4530.2009.00374.x

  12. Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1777–1786, Thanachan Mahawanich, Jirachai Lekhavichitr and Kiattisak Duangmal

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02317.x

  13. CHITOSAN AFFECTS TRANSGLUTAMINASE-INDUCED SURIMI GELATION

    Journal of Food Biochemistry

    Volume 27, Issue 1, March 2003, Pages: 53–66, SOOTTAWAT BENJAKUL, WONNOP VISESSANGUAN, SUTTIRUG PHATCHRAT and MUNEHIKO TANAKA

    Article first published online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2003.tb00266.x

  14. EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL

    Journal of Food Biochemistry

    Volume 35, Issue 2, April 2011, Pages: 574–595, AMJAD KHANSAHEB BALANGE and SOOTTAWAT BENJAKUL

    Article first published online : 4 MAR 2011, DOI: 10.1111/j.1745-4514.2010.00403.x

  15. 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

  16. COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

    Journal of Texture Studies

    Volume 41, Issue 3, June 2010, Pages: 341–357, SOOTTAWAT BENJAKUL, SUTHASINEE YARNPAKDEE, WONNOP VISESSANGUAN and SUTTIRUG PHATCHARAT

    Article first published online : 23 APR 2010, DOI: 10.1111/j.1745-4603.2010.00228.x

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    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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12621

  18. Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase

    Journal of Texture Studies

    Volume 45, Issue 4, August 2014, Pages: 307–316, Sochaya Chanarat, Soottawat Benjakul and Youling Xiong

    Article first published online : 4 JUL 2014, DOI: 10.1111/jtxs.12075

  19. 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

    Article first published online : 11 NOV 2009, DOI: 10.1111/j.1745-4530.2009.00533.x

  20. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 13, October 2002, Pages: 1442–1451, Soottawat Benjakul, Wonnop Visessanguan, Siriporn Riebroy, Shoichiro Ishizaki and Munihiko Tanaka

    Article first published online : 12 SEP 2002, DOI: 10.1002/jsfa.1207