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There are 68358 results for: content related to: PHYSICOCHEMICAL CHANGES OF SARDINES ( SARDINA PILCHARDUS ) AT –18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca 2+ IONS AND MTGase

  1. 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

  2. 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

  3. 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

  4. EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA)

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 977–986, TANAJI KUDRE and SOOTTAWAT BENJAKUL

    Version of Record online : 8 JUN 2012, DOI: 10.1111/j.1745-4549.2012.00733.x

  5. 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

  6. 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

  7. You have free access to this content
    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

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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

  9. Characteristics of surimi and kamaboko from sardines

    International Journal of Food Science & Technology

    Volume 23, Issue 6, December 1988, Pages: 607–623, H. ROUSSEL and J. C. CHEFTEL

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1988.tb01047.x

  10. 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

  11. 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

  12. 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

  13. Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting

    Journal of Food Science

    Volume 60, Issue 6, November 1995, Pages: 1241–1244, SIRIPORN PIPATSATTAYANUWONG, JAE W. PARK and MICHAEL T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04565.x

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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