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There are 1587 results for: content related to: Alternatives for Efficient and Sustainable Production of Surimi: A Review

  1. 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

  2. Surimi from Fillet Frames of Channel Catfish

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 428–432, J. M. KIM, C. H. LIU, J. B. EUN, J. W. PARK, R. OSHIMI, K. HAYASHI, B. OTT, T. ARAMAKI, M. SEKINE, Y. HORIKITA, K. FUJIMOTO, T. AIKAWA, L. WELCH and R. LONG

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14209.x

  3. 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

  4. 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

    Version of Record online : 4 JUL 2014, DOI: 10.1111/jtxs.12075

  5. 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

  6. NEW SEAFOOD PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS

    Foodservice Research International

    Volume 5, Issue 2, May 1988, Pages: 125–137, ROY E. MARTIN

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1988.tb00125.x

  7. Surimi and Fish Mince Products

    Fish Processing: Sustainability and New Opportunities

    George M. Hall, Pages: 98–111, 2010

    Published Online : 8 SEP 2010, DOI: 10.1002/9781444328585.ch5

  8. 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

  9. Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production

    Journal of Food Science

    Volume 60, Issue 6, November 1995, Pages: 1245–1247, D. LIN and M.T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04566.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

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

  11. 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

  12. 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

  13. Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 9, July 2002, Pages: 1021–1027, Thazhakot V Sankar and Alappat Ramachandran

    Version of Record online : 6 JUN 2002, DOI: 10.1002/jsfa.1139

  14. Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions

    Journal of Food Processing and Preservation

    Yuka Kobayashi and Jae W. Park

    Version of Record online : 16 MAR 2017, DOI: 10.1111/jfpp.13233

  15. 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

  16. 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

  17. 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

  18. Seafood Proteins and Surimi

    Applied Food Protein Chemistry

    Jae W. Park, Zachary H. Reed, Pages: 393–425, 2015

    Published Online : 16 JAN 2015, DOI: 10.1002/9781118860588.ch15

  19. Optimal blending of differently refined fish proteins based on their functional properties

    Journal of Food Processing and Preservation

    Yuka Kobayashi and Jae W. Park

    Version of Record online : 22 MAY 2017, DOI: 10.1111/jfpp.13346

  20. CRYOPROTECTIVE EFFECTS OF TREHALOSE ON GRASS CARP (CTENOPHARYNGODON IDELLUS) SURIMI DURING FROZEN STORAGE

    Journal of Food Processing and Preservation

    Volume 34, Issue 4, August 2010, Pages: 715–727, JINFENG PAN, HUIXING SHEN and YONGKANG LUO

    Version of Record online : 21 JUN 2010, DOI: 10.1111/j.1745-4549.2009.00388.x