Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel.
- Published in:
- Molecules, 2021, v. 26, n. 7, p. 1901, doi. 10.3390/molecules26071901
- By:
- Publication type:
- Article
Works matching DE "SURIMI"
Results: 530
1
2
Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage.
- Published in:
- Molecules, 2019, v. 24, n. 4, p. 710, doi. 10.3390/molecules24040710
- By:
- Publication type:
- Article
3
Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel.
- Published in:
- Molecules, 2012, v. 17, n. 5, p. 5733, doi. 10.3390/molecules17055733
- By:
- Publication type:
- Article
4
Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings.
- Published in:
- Fermentation (Basel), 2025, v. 11, n. 7, p. 404, doi. 10.3390/fermentation11070404
- By:
- Publication type:
- Article
5
VALUE ADDED FOOD PRODUCTS FROM MACKEREL RASTRELLIGER KANAGURTA (CUVIER, 1817).
- Published in:
- Journal of Experimental Zoology India, 2024, v. 27, n. 2, p. 1865, doi. 10.51470/jez.2024.27.2.1865
- By:
- Publication type:
- Article
6
EFFECT OF NUTRITIONAL QUALITY ON FROZEN STORED SURIMI PREPARED FROM LESSER SARDINE (SARDINELLA SPP.) ADDED WITH DIFFERENT NATURAL PHENOLIC COMPOUNDS.
- Published in:
- Journal of Experimental Zoology India, 2020, v. 23, p. 855
- By:
- Publication type:
- Article
7
EFFECTS OF POMEGRANATE PEEL EXTRACT ON GELATION CHARACTERISTIC OF LESSER SARDINE (SARDINELLA SPP.) SURIMI.
- Published in:
- Journal of Experimental Zoology India, 2020, v. 23, p. 811
- By:
- Publication type:
- Article
8
EFFECT OF WASHING PROCESSES ON QUALITY PARAMETERS OF SURIMI PREPARED FROM LESSER SARDINE (SARDINELLA SPP.).
- Published in:
- Journal of Experimental Zoology India, 2019, v. 22, n. 1, p. 393
- By:
- Publication type:
- Article
9
Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 2, p. 242, doi. 10.6066/jtip.2023.34.2.242
- By:
- Publication type:
- Article
10
PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMIIKAN LELE KERING BEKU.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 47, doi. 10.6066/jtip.2014.25.1.47
- By:
- Publication type:
- Article
11
Investigation of cryoprotectants‐treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 9, p. 5543, doi. 10.1002/fsn3.3510
- By:
- Publication type:
- Article
12
Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 12, p. 4296, doi. 10.1002/fsn3.3021
- By:
- Publication type:
- Article
13
Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 11, p. 3759, doi. 10.1002/fsn3.2973
- By:
- Publication type:
- Article
14
Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 9, p. 2935, doi. 10.1002/fsn3.2889
- By:
- Publication type:
- Article
15
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 6, p. 2985, doi. 10.1002/fsn3.2257
- By:
- Publication type:
- Article
16
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2079, doi. 10.1002/fsn3.763
- By:
- Publication type:
- Article
17
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1229, doi. 10.1002/fsn3.663
- By:
- Publication type:
- Article
18
Issue Information.
- Published in:
- 2018
- Publication type:
- Cover Art
19
Incorporation of egg white powder into the heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi to improve gel properties.
- Published in:
- Fisheries Science, 2025, v. 91, n. 4, p. 845, doi. 10.1007/s12562-025-01883-5
- By:
- Publication type:
- Article
20
Involvement of endogenous proteases in the modori-phenomenon of kamaboko made from Alaska pollock frozen surimi.
- Published in:
- Fisheries Science, 2025, v. 91, n. 2, p. 373, doi. 10.1007/s12562-024-01844-4
- By:
- Publication type:
- Article
21
Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi.
- Published in:
- Fisheries Science, 2023, v. 89, n. 5, p. 699, doi. 10.1007/s12562-023-01699-1
- By:
- Publication type:
- Article
22
Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition.
- Published in:
- Fisheries Science, 2020, v. 86, n. 1, p. 215, doi. 10.1007/s12562-019-01386-0
- By:
- Publication type:
- Article
23
Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.
- Published in:
- Fisheries Science, 2015, v. 81, n. 2, p. 383, doi. 10.1007/s12562-014-0844-5
- By:
- Publication type:
- Article
24
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:
- Publication type:
- Article
25
Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures.
- Published in:
- Fisheries Science, 2013, v. 79, n. 4, p. 715, doi. 10.1007/s12562-013-0640-7
- By:
- Publication type:
- Article
26
Effect of surimi processing on dimethylamine formation in fish meat during frozen storage.
- Published in:
- Fisheries Science, 2011, v. 77, n. 2, p. 271, doi. 10.1007/s12562-011-0325-z
- By:
- Publication type:
- Article
27
Oxygen permeability and antioxidative properties of edible surimi films.
- Published in:
- Fisheries Science, 2009, v. 75, n. 1, p. 233, doi. 10.1007/s12562-008-0024-6
- By:
- Publication type:
- Article
28
cDNA cloning and complete primary structures of myosin heavy chains from brushtooth lizardfish Saurida undosquamis and wanieso lizardfish S. wanieso fast skeletal muscles.
- Published in:
- Fisheries Science, 2008, v. 74, n. 4, p. 921, doi. 10.1111/j.1444-2906.2008.01607.x
- By:
- Publication type:
- Article
29
Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating.
- Published in:
- Fisheries Science, 2007, v. 73, n. 4, p. 931, doi. 10.1111/j.1444-2906.2007.01416.x
- By:
- Publication type:
- Article
30
Effect of decreasing pH on gel microstructure of walleye pollack surimi.
- Published in:
- Fisheries Science, 2006, v. 72, n. 5, p. 1127, doi. 10.1111/j.1444-2906.2006.01267.x
- By:
- Publication type:
- Article
31
Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack.
- Published in:
- Fisheries Science, 2006, v. 72, n. 4, p. 870, doi. 10.1111/j.1444-2906.2006.01229.x
- By:
- Publication type:
- Article
32
Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose.
- Published in:
- Fisheries Science, 2006, v. 72, n. 3, p. 679, doi. 10.1111/j.1444-2906.2006.01199.x
- By:
- Publication type:
- Article
33
The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests.
- Published in:
- Fisheries Science, 2006, v. 72, n. 2, p. 393, doi. 10.1111/j.1444-2906.2006.01162.x
- By:
- Publication type:
- Article
34
Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage.
- Published in:
- Fisheries Science, 2006, v. 72, n. 2, p. 421, doi. 10.1111/j.1444-2906.2006.01166.x
- By:
- Publication type:
- Article
35
Comparison of horse mackerel and tilapia surimi gel based on rheological and<sup>1</sup>H NMR relaxation properties.
- Published in:
- Fisheries Science, 2005, v. 71, n. 3, p. 655, doi. 10.1111/j.1444-2906.2005.01012.x
- By:
- Publication type:
- Article
36
Effects of additives on the thermal gelation of Japanese common squid natural actomyosin.
- Published in:
- Fisheries Science, 2005, v. 71, n. 3, p. 688, doi. 10.1111/j.1444-2906.2005.01018.x
- By:
- Publication type:
- Article
37
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerelTrachurus japonicussurimi during frozen storage.
- Published in:
- Fisheries Science, 2005, v. 71, n. 2, p. 367, doi. 10.1111/j.1444-2906.2005.00973.x
- By:
- Publication type:
- Article
38
Quality evaluation of frozen surimi by using pH stat for ATPase assay.
- Published in:
- Fisheries Science, 2005, v. 71, n. 2, p. 388, doi. 10.1111/j.1444-2906.2005.00976.x
- By:
- Publication type:
- Article
39
New approaches for the effective recovery of fish proteins and their physicochemical characteristics.
- Published in:
- Fisheries Science, 2003, v. 69, n. 6, p. 1231, doi. 10.1111/j.0919-9268.2003.00750.x
- By:
- Publication type:
- Article
40
Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage.
- Published in:
- Fisheries Science, 2003, v. 69, n. 6, p. 1271, doi. 10.1111/j.0919-9268.2003.00755.x
- By:
- Publication type:
- Article
41
Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch.
- Published in:
- Fisheries Science, 2003, v. 69, n. 5, p. 1042, doi. 10.1046/j.1444-2906.2003.00724.x
- By:
- Publication type:
- Article
42
Acceptability comparison of kamaboko gels derived from silver carp surimi and from walleye pollack surimi between the Chinese and Japanese.
- Published in:
- Fisheries Science, 2002, v. 68, n. 1, p. 165, doi. 10.1046/j.1444-2906.2002.00403.x
- By:
- Publication type:
- Article
43
Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products.
- Published in:
- Fisheries Science, 2002, v. 68, n. 1, p. 190, doi. 10.1046/j.1444-2906.2002.00407.x
- By:
- Publication type:
- Article
44
Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi.
- Published in:
- Fisheries Science, 2002, v. 68, n. 1, p. 197, doi. 10.1046/j.1444-2906.2002.00408.x
- By:
- Publication type:
- Article
45
Rapid enumeration of bacteria grown on surimi-based products by flow cytometry.
- Published in:
- Fisheries Science, 2001, v. 67, n. 5, p. 969, doi. 10.1046/j.1444-2906.2001.00348.x
- By:
- Publication type:
- Article
46
Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time.
- Published in:
- Fisheries Science, 2001, v. 67, n. 4, p. 710, doi. 10.1046/j.1444-2906.2001.00310.x
- By:
- Publication type:
- Article
47
Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi.
- Published in:
- Fisheries Science, 2001, v. 67, n. 4, p. 718, doi. 10.1046/j.1444-2906.2001.00311.x
- By:
- Publication type:
- Article
48
Optimum blends of different grades of surimi determined by non-linear programming.
- Published in:
- Fisheries Science, 2001, v. 67, n. 3, p. 500, doi. 10.1046/j.1444-2906.2001.00264.x
- By:
- Publication type:
- Article
49
Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko.
- Published in:
- Fisheries Science, 2000, v. 66, n. 4, p. 783, doi. 10.1046/j.1444-2906.2000.00127.x
- By:
- Publication type:
- Article
50
Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi.
- Published in:
- Fisheries Science, 2000, v. 66, n. 3, p. 558, doi. 10.1046/j.1444-2906.2000.00087.x
- By:
- Publication type:
- Article