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There are 14823 results for: content related to: The effect of whitening agents on the gel-forming ability and whiteness of surimi

  1. 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

  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. 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

  5. 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

  6. 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

  7. 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

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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

    Version of Record online : 16 SEP 2009, DOI: 10.1111/j.1541-4337.2009.00087.x

  9. 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

    Version of Record online : 25 MAR 2010, DOI: 10.1111/j.1745-4530.2009.00374.x

  10. 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

    Version of Record online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02317.x

  11. 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

  12. 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

    Version of Record online : 7 DEC 2009, DOI: 10.1111/j.1745-4530.2009.00561.x

  13. Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 7, May 2004, Pages: 663–671, Yongkang Luo, Ryuji Kuwahara, Masaki Kaneniwa, Yuko Murata and Masahito Yokoyama

    Version of Record online : 23 MAR 2004, DOI: 10.1002/jsfa.1727

  14. Optimum blends of different grades of surimi determined by non-linear programming

    Fisheries Science

    Volume 67, Issue 3, June 2001, Pages: 500–505, Cheng-Kuang Hsu and Been-Huang Chiang

    Version of Record online : 21 DEC 2001, DOI: 10.1046/j.1444-2906.2001.00264.x

  15. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish

    International Journal of Food Science & Technology

    Volume 39, Issue 6, June 2004, Pages: 671–680, Soottawat Benjakul, Wonnop Visessanguan and Chakkawat Chantarasuwan

    Version of Record online : 20 MAY 2004, DOI: 10.1111/j.1365-2621.2004.00825.x

  16. Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 48–55, Kiattisak Duangmal and Alisara Taluengphol

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02102.x

  17. 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

  18. 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

    Version of Record online : 23 NOV 2002, DOI: 10.1046/j.1365-2621.2002.00577.x

  19. 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

    Version of Record online : 20 JUL 2007, DOI: 10.1111/j.1745-4549.2007.00132.x

  20. Quality evaluation of frozen surimi by using pH stat for ATPase assay

    Fisheries Science

    Volume 71, Issue 2, April 2005, Pages: 388–396, Satomi KOSEKI, Rie OOTAKE, Noboru KATOH and Kunihiko KONNO

    Version of Record online : 7 APR 2005, DOI: 10.1111/j.1444-2906.2005.00976.x