Results 1 to 10 of about 4,399 (231)

Surimi and Surimi-Based Products

2022
openaire   +1 more source

Surimi: status and prospects

2021
The paper discusses the current situation of surimi industry. It is a minced fish meat that is used as a raw material for a wide array of convenient food. Japan remains the world’s leader in consumption and production of surimi. The total supply for 1992 is expected to be 120000-130000 tons of pollock and 30000 tons of others such as Alaska mackerel ...
openaire   +1 more source

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Food Reviews International, 2022
Noman Walayat, Hanguo Xiong, Helena M Moreno   +2 more
exaly  

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems

Food Chemistry, 2022
Shuai Wei, Qiuyu Xia, Yanmo Pan
exaly  

Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi

LWT - Food Science and Technology, 2022
Yiqi Zhang, Ye Dong, Zhiyuan Dai
exaly  

Surimi

2005
T John Lin, Jae Park
openaire   +1 more source

Surimi technology

Food Research International, 1992
M. Bouraoui, J. Fichtali
openaire   +1 more source

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Food Chemistry, 2020
Longteng Zhang, Qian Li, Hui Hong
exaly  

Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

Food Research International, 2021
Yige Zhou, Hongshun Yang
exaly  

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly