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There are 11824 results for: content related to: Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi

  1. 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

  2. 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

  3. Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 9, July 2000, Pages: 1351–1356, Soottawat Benjakul and Wonnop Visessanguan

    Version of Record online : 16 JUN 2000, DOI: 10.1002/1097-0010(200007)80:9<1351::AID-JSFA647>3.0.CO;2-I

  4. Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives

    Journal of Food Science

    Volume 73, Issue 2, March 2008, Pages: S95–S103, P. Eakpetch, S. Benjakul, W. Visessanguan and K. Kijroongrojana

    Version of Record online : 24 JAN 2008, DOI: 10.1111/j.1750-3841.2007.00630.x

  5. Effect of Rainbow Trout (Oncorhynchus mykiss) Plasma Protein on the Gelation of Alaska Pollock (Theragra chalcogramma) Surimi

    Journal of Food Science

    Volume 73, Issue 4, May 2008, Pages: C227–C234, D.K. Li, H. Lin and S.M. Kim

    Version of Record online : 2 APR 2008, DOI: 10.1111/j.1750-3841.2008.00712.x

  6. Inhibition of Bigeye Snapper (Priacanthus Macracanthus) Proteinases by Trypsin Inhibitor from Yellowfin Tuna (Thunnus Albacores) Roe

    Journal of Food Biochemistry

    Volume 39, Issue 5, October 2015, Pages: 501–507, Sappasith Klomklao, Soottawat Benjakul and Benjamin K. Simpson

    Version of Record online : 5 JUN 2015, DOI: 10.1111/jfbc.12148

  7. Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 9, July 2005, Pages: 1453–1460, Jirawat Yongsawatdigul and Penprapha Piyadhammaviboon

    Version of Record online : 25 FEB 2005, DOI: 10.1002/jsfa.2149

  8. 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

  9. Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: C683–C692, Angela Hunt, Jae W. Park and Akihiro Handa

    Version of Record online : 13 OCT 2009, DOI: 10.1111/j.1750-3841.2009.01354.x

  10. 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

  11. IMPROVEMENT OF PHYSICAL PROPERTIES OF BLACK TIGER SHRIMP (PENAEUS MONODON) MEAT GEL INDUCED BY HIGH PRESSURE AND HEAT TREATMENT

    Journal of Food Biochemistry

    Volume 35, Issue 3, June 2011, Pages: 976–996, JIRAWAN CHEECHAROEN, KONGKARN KIJROONGROJANA and SOOTTAWAT BENJAKUL

    Version of Record online : 7 JUN 2011, DOI: 10.1111/j.1745-4514.2010.00428.x

  12. Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 2, 30 January 2009, Pages: 349–358, Latif Taskaya, Yi-Chen Chen, Sarah Beamer and Jacek Jaczynski

    Version of Record online : 24 NOV 2008, DOI: 10.1002/jsfa.3461

  13. 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

  14. 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

  15. Syntheses and Characterizations of Metal-Organic Frameworks with Unusual Topologies Derived from Flexible Dipyridyl Ligands

    European Journal of Inorganic Chemistry

    Volume 2004, Issue 18, September 2004, Pages: 3751–3763, Ruihu Wang, Lei Han, Lijin Xu, Yaqiong Gong, Youfu Zhou, Maochun Hong and Albert S. C. Chan

    Version of Record online : 14 JUL 2004, DOI: 10.1002/ejic.200400173

  16. Cathepsin Degradation of Pacific Whiting Surimi Proteins

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 1013–1017, HAEJUNG AN, VASANA WEERASINGHE, THOMAS A. SEYMOUR and MICHAEL T. MORRISSEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08179.x

  17. Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: C329–C334, Z.H. Reed and J.W. Park

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00759.x

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    Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: C17–C24, Yeung Joon Choi, Sungik Hur, Byeong-Dae Choi, Kunihiko Konno and Jae W. Park

    Version of Record online : 20 NOV 2008, DOI: 10.1111/j.1750-3841.2008.00988.x

  19. Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: C304–C312, H. G. Kristinsson and Y. Liang

    Version of Record online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00046.x

  20. 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