Works matching DE "FISH pastes"

Results: 21

Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 669, doi. 10.1007/s00217-012-1794-8

By:

Köse, Sevim;
Koral, Serkan;
Tufan, Bekir;
Pompe, Matevž;
Scavniçar, Andrej;
Koçar, Drago

Publication type:

Article

Effect of protease inhibitors on thermal gelation of squid (Illex argentinus) mantle paste.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 60, doi. 10.7455/ijfs/3.1.2014.a5

By:

PAREDI, MARÍA E.;
MANCA, EMILIO A.;
CRUPKIN, MARCOS

Publication type:

Article

Processing technology for walleye pollock: surimi innovation.

Published in:

Fisheries Science, 2014, v. 80, n. 2, p. 205, doi. 10.1007/s12562-014-0724-z

By:

Fukuda, Yutaka

Publication type:

Article

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso.

Published in:

Fisheries Science, 2009, v. 75, n. 3, p. 785, doi. 10.1007/s12562-009-0068-2

By:

Giri, Anupam;
Osako, Kazufumi;
Ohshima, Toshiaki

Publication type:

Article

Food intake and digestion in the scavenging lysianassid gammaridean Scopelocheirus onagawae.

Published in:

Fisheries Science, 2005, v. 71, n. 4, p. 721, doi. 10.1111/j.1444-2906.2005.01021.x

By:

IDE, Keiichiro;
SASAKI, Koichi;
OMORI, Michio

Publication type:

Article

Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes.

Published in:

Fisheries Science, 2001, v. 67, n. 5, p. 920, doi. 10.1046/j.1444-2906.2001.00342.x

By:

Ni, Shaowei;
Nozawa, Hisanori;
Seki, Nobuo

Publication type:

Article

Potassium bromate effects on gel-forming ability of Pacific whiting surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 786, doi. 10.1111/j.1365-2621.1994.tb08128.x

By:

Pacheco-Aguilar, R.;
Crawford, D.L.

Publication type:

Article

Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 777, doi. 10.1111/j.1365-2621.1994.tb08126.x

By:

Howe, Janelle R.;
Hamann, D.D.

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:

Park, Jae W.;
Yongsawatdigul, J.

Publication type:

Article

SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product.

Published in:

Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 9, p. 1770, doi. 10.1271/bbb.90957

By:

Giri, Anupam;
Osako, Kazufumi;
Ohshima, Toshiaki

Publication type:

Article

Categorization of Thai Fish Sauce Based on Aroma Characteristics.

Published in:

Journal of Food Quality, 2013, v. 36, n. 2, p. 91, doi. 10.1111/jfq.12017

By:

Wichaphon, Jetsada;
Posri, Wilatsana;
Assavanig, Apinya;
Thongthai, Chaufah;
Lertsiri, Sittiwat

Publication type:

Article

Microbial and chemical properties of Cambodian traditional fermented fish products.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1124, doi. 10.1002/jsfa.6379

By:

Chuon, Mony R;
Shiomoto, Mimoe;
Koyanagi, Takashi;
Sasaki, Tetsuya;
Michihata, Toshihide;
Chan, Sarun;
Mao, Sopheareth;
Enomoto, Toshiki

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:

Park, Joo Dong;
Park, Jae W.;
Yoon, Won B.

Publication type:

Article

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 2, p. 153, doi. 10.1111/j.1745-4603.2010.00219.x

By:

FA-JUI TAN;
KUNG-MING LAI;
KUO-CHIANG HSU

Publication type:

Article

8. PRODUCT ANALYSIS.

Published in:

1943

By:

Breyer, Ralph F.

Publication type:

Abstract

Influence of Added Astaxanthin Level and Color on Flavor of Pastes of Rainbow Trout.

Published in:

Journal of Aquatic Food Product Technology, 2001, v. 10, n. 4, p. 65, doi. 10.1300/J030v10n04_06

By:

Østerlie, Marianne;
Bjerkeng, Bjørn;
Karlsen, Hanne;
Storrø, Hanne M.

Publication type:

Article

Influence of Water and Glycerol Contents on the a[sub w] of Fish Pastes.

Published in:

Journal of Aquatic Food Product Technology, 2001, v. 10, n. 1, p. 89, doi. 10.1300/J030v10n01_08

By:

Sánchez-Pascua, Gabriela L.;
Casales, María R.;
Yeannes, María I.

Publication type:

Article

Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 7, p. 1169, doi. 10.1007/s11947-016-1707-0

By:

Hur, Sun;
Choi, Jung;
Jin, Sang

Publication type:

Article

Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 7, p. E399, doi. 10.1111/j.1750-3841.2007.00470.x

By:

Liu, R.;
Zhao, S.-M.;
Xiong, S.-B.;
Xie, B.-J.;
Liu, H.-M.

Publication type:

Article

SHELFLIFE OF FISHMEAL, PASTE AND CAKE OF TILAPIA NILOTICUS AND SUPPLEMENTATION OF CONVENTIONAL FISHMEAL WITH TILAPIA FISHMEAL IN THE DIET OF CLARIAS GARIEPINUS FINGERLINGS.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 149, doi. 10.1111/j.1745-4549.2008.00330.x

By:

OYELESE, O. A.;
ODUBAYO, O. O.

Publication type:

Article

Changes in localized arrangement into the hypoglossal nucleus after the neurectomy of unilateral hypoglossal nerve (medial branch) in cats.

Published in:

Somatosensory & Motor Research, 2010, v. 27, n. 3, p. 93, doi. 10.3109/08990220.2010.499754

By:

Hiraba, Hisao;
Sato, Takako;
Nakayama, Enri;
Yamaoka, Masaru;
Inoue, Motoharu;
Sato, Mitsuyasu;
Iida, Takatoshi;
Wada, Satoko;
Ueda, Koichiro

Publication type:

Article