Results 111 to 120 of about 689 (135)

Surimi Resources

2005
Michael Morrissey, Pascal Guenneugues
openaire   +1 more source

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Food Hydrocolloids, 2015
Yong Xue, Changhu Xue, Zhaojie Li
exaly  

Processing of Surimi and Surimi Seafoods

2000
openaire   +1 more source

Frozen surimi. Specification

2021
openaire   +2 more sources

Surimi Resources and Market

2013
Pascal Guenneugues, James Ianelli
openaire   +2 more sources

Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

Food Chemistry, 2007
Miriam Perez-Mateos
exaly  

Effect of gellan incorporation on gel properties of bigeye snapper surimi

Food Hydrocolloids, 2018
Soottawat Benjakul, Tanyamon Petcharat
exaly  

Effect of surimi quality on properties of edible films based on Alaska pollack

Food Chemistry, 2004
Wonnop Visessanguan, Soottawat Benjakul, Munehiko Tanaka   +2 more
exaly  

Comminution Process for Surimi and Surimi Seafood Paste

2013
openaire   +1 more source

Surimi Seafood

2005
openaire   +1 more source