Results 131 to 140 of about 4,399 (231)

Functional properties of surimi obtained from guitarfish (Rhinobatos rhinobatos).

, 2017
TEZ12153Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2017.Kaynakça (s. 49-56) var.XV, 57 s. :_res. (bzs. rnk.), tablo ;_29 cm.Bu çalışmada, kemane vatozdan (Rhinobatos rhinobatos) surimi üretimi ve fonksiyonel özellikleri araştırılmıştır. Türkiye’
Bulut, Zahide
core  

Simulation and Experimental Study of Moderate Electric Field (MEF) Effects on Inactivation of <i>Listeria monocytogenes</i> and <i>Vibrio parahaemolyticus</i> in Surimi Paste. [PDF]

Foods
Cho BS, Mok JH, Choi S, Kim M, Yang JY, Kim E.   +5 more
europepmc   +1 more source

Impact of Glycosylated Fish Gelatin Emulsion Gels on the Gel Properties and Structural Characteristics of Surimi Gels. [PDF]

Foods
Chen H, Huang J, Fan X, Jia R, Ou C, Wei H, Huang T.   +6 more
europepmc   +1 more source

Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles. [PDF]

Food Chem X
Liu S, Yu H, Wang Y, Huang Y, Li Y, Xiao N.   +5 more
europepmc   +1 more source

Root-Derived <i>Flammulina velutipes</i> Polysaccharides Improve Myofibrillar Protein Stability and Maintain <i>Catfish</i> Surimi Quality During Freeze-Thaw Cycling. [PDF]

Gels
Chen R, He N, Li X, Zhan Y, Zhang X, Zhu Y.   +5 more
europepmc   +1 more source

Improving the texture of sardine surimi using duck feet gelatin

, 2017
Sardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this study was to improve the texture quality of sardine surimi by adding duck feet gelatin.
Haslaniza, Hashim, Nik Aisyah, Nik Muhammad, Nurul, Huda   +2 more
core  

Comparative study on the <i>in vitro</i> digestive characteristics of surimi gels cross-linked by EGCG and/or TGase. [PDF]

Food Chem X
Li J, Shen J, Shen W, Jin W, Guo C, Xiong S, Hu Y.   +6 more
europepmc   +1 more source

Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels. [PDF]

Food Chem X
He N, Li T, Li L, Zhang X, Liu J, Xiao Z, Lan M, Wang S, Li B, Yuan Y.   +9 more
europepmc   +1 more source

Co-fermentation of <i>Lactiplantibacillus plantarum</i> and <i>Pediococcus acidilactici</i> induces non-thermal gel of tilapia surimi: Quantitative assessment of microbial contribution to gel improvement. [PDF]

Curr Res Food Sci
Wang C, Chen H, Huang H, Li C.
europepmc   +1 more source

The Latest Trend of Surimi Market and Surimi Technology.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1993
openaire   +2 more sources