Results 91 to 100 of about 689 (135)

Surimi: Something fishy

Journal of Allergy and Clinical Immunology, 1996
J J, Musmand, A, Helbling, S B, Lehrer
openaire   +2 more sources

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
Hongshun Yang, Yige Zhou
exaly  

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

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

Surimi

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

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

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

Surimi technology

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

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

Food Reviews International, 2022
Asad Nawaz, , Muhammad Atif Randhawa
exaly  

Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Foods, 2022
Soottawat Benjakul, Elliot Mubango, Avtar Singh   +2 more
exaly  

Surimi freshness monitoring of 4D printing material with anthocyanin

Journal of Food Engineering, 2023
Zhan Junqi, Yuewen Chen, Jingjing Fu
exaly  

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, Yongkang Luo, Hui Hong   +2 more
exaly