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There are 14532 results for: content related to: EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS

  1. 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

  2. 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

  3. 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

  4. Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

    Journal of Food Quality

    Volume 37, Issue 5, October 2014, Pages: 349–360, A. Hunt and J.W. Park

    Version of Record online : 4 SEP 2014, DOI: 10.1111/jfq.12099

  5. 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

  6. Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: E88–E97, Samanan Poowakanjana, Steven G. Mayer and Jae W. Park

    Version of Record online : 6 MAR 2012, DOI: 10.1111/j.1750-3841.2011.02608.x

  7. Linear Programming in Blending Various Components of Surimi Seafood

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 561–564, WON B. YOON, JAE W. PARK and BYUNG Y. KIM

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04430.x

  8. 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

  9. 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

  10. Proteinase in Pacific Whiting Surimi Wash Water: Identification and Characterization

    Journal of Food Science

    Volume 61, Issue 6, November 1996, Pages: 1165–1170, SOOTTAWAT BENJAKUL, THOMAS A. SEYMOUR, MICHAEL T. MORRISSEY and HAEJUNG AN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10953.x

  11. 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

  12. Recovered Protein and Reconditioned Water from Surimi Processing Waste

    Journal of Food Science

    Volume 60, Issue 1, January 1995, Pages: 4–9, TEIN M. LIN, JAE W. PARK and MICHAEL T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05594.x

  13. 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

  14. TEMPERATURE-TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

    Journal of Muscle Foods

    Volume 7, Issue 2, June 1996, Pages: 165–174, J.W. PARK

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1996.tb00594.x

  15. 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

  16. 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

  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. 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

  19. 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

  20. 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