Results 81 to 90 of about 1,222 (165)

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

Journal of Agriculture and Food Research
Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results in negative perception related to increased fat uptake and thus poor nutritional quality.
Nida Demirtas Erol, Sukran Cakli, Mariusz Szymczak, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski   +5 more
doaj   +1 more source

Biologische Untersuchungen am Alaska-Pollock (Theragra chalcogramma)

, 1986
Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in ...
openaire   +2 more sources

88th Annual Meeting of the Meteoritical Society 2026: Abstracts

Meteoritics &Planetary Science, Volume 61, Issue S1, Page S48-S551, August 2026.
wiley   +1 more source

Geographic variation in diet, prey resources and exposure to parasites and saxitoxin in Steller sea lions in the Gulf of Alaska

Frontiers in Marine Science
Using DNA metabarcoding, we examined diet composition, prey resources, and saxitoxin (STX) and parasite exposure in Steller sea lions (SSL) in the Gulf of Alaska in July and October 2022–2023 using 251 scat samples and 45 seawater samples. Using 12S rRNA
Kelly K. Hastings, Michael J. Rehberg, Lisa M. Crosson, Emily K. Bowers, Emily K. Bowers, Kathi A. Lefebvre   +5 more
doaj   +1 more source

Alaska Pollock, ein neuer Fisch auf dem europäischen Markt

, 1982
Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in ...
Ehrich, Siegfried, Häusler, E., Karl, Horst, Manthey, Monika   +3 more
openaire   +2 more sources

Biodiversity of bacteria isolated from surimi made from Alaska pollock

Food Science and Technology Research, 2023
Kobayashi, Kazuya, Matsubara, Yuki, Okuhara, Hiroaki, Takada, Natsuka, Oosaka, Masaki   +4 more
openaire   +1 more source

Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi. [PDF]

Food Sci Nutr, 2018
Zhang H, Zhu Y, Chen S, Xu C, Yu Y, Wang X, Shi W.   +6 more
europepmc   +1 more source

Effect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock. [PDF]

Gels
Oyinloye TM, Yoon WB.
europepmc   +1 more source

Contribution of walleye pollock eggs to the Gulf of Alaska food web in spring [PDF]

Marine Ecology Progress Series, 2019
JM Nielsen, LA Rogers, DG Kimmel, AL Deary, JT Duffy-Anderson   +4 more
openaire   +1 more source

Per- and polyfluoroalkyl substances in commercially important marine species of fish and shellfish from Alaska and implications for human exposure. [PDF]

Toxicol Rep
Furin CG, Burrows J, Cyr AP, Coburn S, Gerlach RF.   +4 more
europepmc   +1 more source