Found: 53
Select item for more details and to access through your institution.
CHEMICAL AND FUNCTIONAL PROPERTIES OF VARIOUS BLENDS OF PHOSPHATES.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 4, p. 504, doi. 10.1111/j.1745-4557.2009.00265.x
- By:
- Publication type:
- Article
CAPILLARY EXTRUSION VISCOMETER FOR THE VISCOSITY MEASUREMENT OF FISH PROTEIN PASTE.
- Published in:
- Journal of Food Quality, 2008, v. 31, n. 4, p. 536, doi. 10.1111/j.1745-4557.2007.00162.x
- By:
- Publication type:
- Article
PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATING.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 5, p. 783, doi. 10.1111/j.1745-4557.2007.00160.x
- By:
- Publication type:
- Article
EXTENDING THE SHELF LIFE OF SET FISH BALL.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 1, p. 1, doi. 10.1111/j.1745-4557.2007.00103.x
- By:
- Publication type:
- Article
Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels.
- Published in:
- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/8078062
- By:
- Publication type:
- Article
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts.
- Published in:
- Journal of Food Quality, 2013, v. 36, n. 1, p. 51, doi. 10.1111/jfq.12010
- By:
- Publication type:
- Article
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. C683, doi. 10.1111/j.1750-3841.2009.01354.x
- By:
- Publication type:
- Article
Controlling the Bleeding of Carmine Colorant in Crabstick.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. C707, doi. 10.1111/j.1750-3841.2009.01374.x
- By:
- Publication type:
- Article
Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C17, doi. 10.1111/j.1750-3841.2008.00988.x
- By:
- Publication type:
- Article
Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. C202, doi. 10.1111/j.1750-3841.2007.00322.x
- By:
- Publication type:
- Article
Frozen Stability of Fish Protein Isolate Under Various Storage Conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C227, doi. 10.1111/j.1365-2621.2006.tb15622.x
- By:
- Publication type:
- Article
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c511, doi. 10.1111/j.1365-2621.2005.tb11510.x
- By:
- Publication type:
- Article
Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming.
- Published in:
- International Journal of Food Engineering, 2020, v. 16, n. 5/6, p. 1, doi. 10.1515/ijfe-2018-0056
- By:
- Publication type:
- Article
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents.
- Published in:
- International Journal of Food Engineering, 2020, v. 16, n. 5/6, p. 1, doi. 10.1515/ijfe-2018-0055
- By:
- Publication type:
- Article
Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 3, p. 215, doi. 10.1111/jtxs.12230
- By:
- Publication type:
- Article
Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents.
- Published in:
- Journal of Texture Studies, 2015, v. 46, n. 4, p. 302, doi. 10.1111/jtxs.12125
- By:
- Publication type:
- Article
Semi-empirical Relationship between Rupture Properties of Surimi Pastes and Failure Shear Stress of Surimi Gels at Different Moisture Contents.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 3, p. 247, doi. 10.1111/jtxs.12014
- By:
- Publication type:
- Article
ANALYSIS OF STRESS-STRAIN BEHAVIOR OF ALASKA POLLOCK SURIMI PASTE AT CONSTANT MOISTURE CONTENT.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 6, p. 430, doi. 10.1111/j.1745-4603.2011.00303.x
- By:
- Publication type:
- Article
EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES.
- Published in:
- Journal of Food Biochemistry, 2007, v. 31, n. 4, p. 427, doi. 10.1111/j.1745-4514.2007.00121.x
- By:
- Publication type:
- Article
CHARACTERISTICS OF SARCOPLASMIC PROTEINS AND THEIR INTERACTION WITH MYOFIBRILLAR PROTEINS.
- Published in:
- Journal of Food Biochemistry, 2005, v. 29, n. 5, p. 517, doi. 10.1111/j.1745-4514.2005.00023.x
- By:
- Publication type:
- Article
ROLE OF IONIC STRENGTH IN BIOCHEMICAL PROPERTIES OF SOLUBLE FISH PROTEINS ISOLATED FROM CRYOPROTECTED PACIFIC WHITING MINCE.
- Published in:
- Journal of Food Biochemistry, 2005, v. 29, n. 2, p. 132, doi. 10.1111/j.1745-4514.2005.00005.x
- By:
- Publication type:
- Article
USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION - A REVIEW.
- Published in:
- Journal of Food Process Engineering, 2000, v. 23, n. 1, p. 25, doi. 10.1111/j.1745-4530.2000.tb00502.x
- By:
- Publication type:
- Article
TEXTURE DEGRADATION KINETICS OF GELS MADE FROM PACIFIC WHITING SURIMI.
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 6, p. 433, doi. 10.1111/j.1745-4530.1997.tb00432.x
- By:
- Publication type:
- Article
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7136, doi. 10.1002/jsfa.12079
- By:
- Publication type:
- Article
Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6462, doi. 10.1002/jsfa.9925
- By:
- Publication type:
- Article
Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13410
- By:
- Publication type:
- Article
The Relationship between Penetration, Tension, and Torsion for the Fracture of Surimi Gels: Application of Digital Image Correlation (DIC).
- Published in:
- Processes, 2023, v. 11, n. 1, p. 265, doi. 10.3390/pr11010265
- By:
- Publication type:
- Article
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 969, doi. 10.1111/j.1365-2621.1998.tb15835.x
- By:
- Publication type:
- Article
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 215, doi. 10.1111/j.1365-2621.1998.tb15712.x
- By:
- Publication type:
- Article
Degradation of kinetics of myosin heavy chain of pacific whiting surimi.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 724
- By:
- Publication type:
- Article
Linear programming in blending various components of surimi seafood.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 561, doi. 10.1111/j.1365-2621.1997.tb04430.x
- By:
- Publication type:
- Article
Surimi-starch interactions based on mixture design and regression models.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 555, doi. 10.1111/j.1365-2621.1997.tb04429.x
- By:
- Publication type:
- Article
Protein solubility in Pacific whiting affected by proteolysis during storage.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 536, doi. 10.1111/j.1365-2621.1996.tb13151.x
- By:
- Publication type:
- Article
Extraction of proteins from Pacific whiting mince at various washing conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 432, doi. 10.1111/j.1365-2621.1996.tb14210.x
- By:
- Publication type:
- Article
Linear heating rate affects gelation of Alaska pollock...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 149
- By:
- Publication type:
- Article
Functional properties and shelf life of fresh surimi from Pacific whiting.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1241, doi. 10.1111/j.1365-2621.1995.tb04565.x
- By:
- Publication type:
- Article
Surimi gel colors as affected by moisture content and physical conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 15, doi. 10.1111/j.1365-2621.1995.tb05596.x
- By:
- Publication type:
- Article
Recovered protein and reconditioned water from surimi processing waste.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 4, doi. 10.1111/j.1365-2621.1995.tb05594.x
- By:
- Publication type:
- Article
Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 773, doi. 10.1111/j.1365-2621.1994.tb08125.x
- By:
- Publication type:
- Article
Functional protein additives in surimi gels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 525, doi. 10.1111/j.1365-2621.1994.tb05554.x
- By:
- Publication type:
- Article
Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Prepared from Tilapia.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 353, doi. 10.1111/j.1365-2621.1990.tb06761.x
- By:
- Publication type:
- Article
Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 49, doi. 10.1111/j.1365-2621.1989.tb08564.x
- By:
- Publication type:
- Article
Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14247
- By:
- Publication type:
- Article
Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13530
- By:
- Publication type:
- Article
Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13427
- By:
- Publication type:
- Article
Optimal blending of differently refined fish proteins based on their functional properties.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13346
- By:
- Publication type:
- Article
Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13233
- By:
- Publication type:
- Article
Anti-HIV-1 activity of phlorotannin derivative 8,4‴-dieckol from Korean brown alga Ecklonia cava.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 7, p. 1151, doi. 10.1080/09168451.2014.923282
- By:
- Publication type:
- Article
Comprehensive review: by-products from surimi production and better utilization.
- Published in:
- Food Science & Biotechnology, 2023, v. 32, n. 14, p. 1957, doi. 10.1007/s10068-023-01360-8
- By:
- Publication type:
- Article
Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 2, p. 205, doi. 10.3136/fstr.26.205
- By:
- Publication type:
- Article