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There are 13995 results for: content related to: NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI 1

  1. Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT328–FCT333, M. PÉREZ-MATEOS, P. M. Amato and T. C. Lanier

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06335.x

  2. 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

  3. 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

  4. 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

  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. Cryoprotective Effects of Lactitol, Palatinit and Polydextrose® on Cod Surimi Proteins during Frozen Storage

    Journal of Food Science

    Volume 55, Issue 2, March 1990, Pages: 356–360, J. SYCH, C. LACROIX, L.T. ADAMBOUNOU and F. CASTAIGNE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb06762.x

  7. Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

    Journal of Food Science

    Volume 58, Issue 3, May 1993, Pages: 531–534, S-H. KIM, J.A. CARPENTER, T.C. LANIER and L. WICKER

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb04317.x

  8. Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 149–153, JIRAWAT YONGSAWATDIGUL and JAE W. PARK

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14746.x

  9. Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 247–252, Mohammed Ismail Hossain, Katsuji Morioka, Fatema Hoque Shikha and Yoshiaki Itoh

    Version of Record online : 14 OCT 2010, DOI: 10.1002/jsfa.4177

  10. 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

  11. 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

  12. Temperature and pH Affect Transglutaminase-Catalyzed “Setting” of Crude Fish Actomyosin

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 1018–1023, D. JOSEPH, T. C. LANIER and D. D. HAMANN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08180.x

  13. Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels

    International Journal of Food Science & Technology

    Volume 25, Issue 3, June 1990, Pages: 260–280, H. ROUSSEL and J. C. CHEFTEL

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1990.tb01083.x

  14. Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3258–3263, J. Yongsawatdigul, A. Worratao and J.W. Park

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09575.x

  15. The Pepsin Digestibility of Thermal Gel Products Made from White Croaker (Pennahia argentata) Muscle in Associating with Myosin Polymerization Levels

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: C2427–C2433, Nobuhiko Ueki, Jianrong Wan and Shugo Watabe

    Version of Record online : 14 NOV 2014, DOI: 10.1111/1750-3841.12704

  16. 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

  17. The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi

    International Journal of Food Science & Technology

    Volume 26, Issue 2, April 1991, Pages: 185–197, J. SYCH, C. LACROIX, L. T. ADAMBOUNOU and F. CASTAIGNE

    Version of Record online : 29 JUN 2007, DOI: 10.1111/j.1365-2621.1991.tb01154.x

  18. Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: E412–E416, O. Esturk, J.W. Park and S. Thawornchinsombut

    Version of Record online : 9 MAY 2011, DOI: 10.1111/j.1750-3841.2004.tb18017.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. Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: E374–E378, Y.K. Luo, D.D. Pan and B.P. Ji

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09898.x