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There are 3220 results for: content related to: CHITOSAN AFFECTS TRANSGLUTAMINASE-INDUCED SURIMI GELATION

  1. 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

  2. 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

  3. Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi

    Journal of Food Science

    Volume 65, Issue 4, May 2000, Pages: 694–699, 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.tb16074.x

  4. Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 3152–3158, J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08875.x

  5. Microbial Transglutaminase and ε-(γ-Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 305–311, KATSUYA SEGURO, YOSHIYUKI KUMAZAWA, TOMOKO OHTSUKA, SEIICHIRO TOIGUCHI and MASAO MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05661.x

  6. 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

  7. 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

  8. Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 300–304, HIROKO SAKAMOTO, YOSHIYUKI KUMAZAWA, SEIICHIRO TOIGUCHI, KATSUYA SEGURO, TAKAHIKO SOEDA and MASAO MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05660.x

  9. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 3120–3125, J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08868.x

  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. Enzymes in Fish Processing

    Enzymes in Food Technology, Second edition

    Soottawat Benjakul, Sappasith Klomklao, Benjamin K. Simpson, Pages: 211–235, 2009

    Published Online : 22 SEP 2009, DOI: 10.1002/9781444309935.ch10

  12. Microbial Transglutaminase Estimation in Enzyme-treated Surimi-Based Products by Enzyme Immunosorbent Assay

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 81–84, T. OHTSUKA, K. SEGURO and M. MOTOKI

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14730.x

  13. 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

  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. 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

  16. 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

  17. 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

  18. 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

  19. Covalent Cross-linking Effects on Thermo-Rheological Profiles of Fish Protein Gels

    Journal of Food Science

    Volume 62, Issue 1, January 1997, Pages: 25–28, H.G. LEE, T.C. LANIER and D.D. HAMANN

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04360.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