The combined effects of konjac glucomannan and ultrasound treatments on the interaction of gluten and surimi protein. [PDF]
Food Chem XCao G +5 more
europepmc +1 more source
Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel. [PDF]
Open Life SciSong H, Zhao L, Zhang H, Tian B.
europepmc +1 more source
Potential Implementation of Cleaner Production in Surimi Manufacturing [PDF]
Banun Diyah Probowati +2 more
openalex +1 more source
Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi. [PDF]
FoodsGu Y +6 more
europepmc +1 more source
, 1995 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 +3 more sources
Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source. [PDF]
Food Chem XValizadeh S +3 more
europepmc +1 more source
Gelation mechanism analysis of low-salt silver carp (<i>Hypophthalmichthys molitrix</i>) surimi enhancing by ultrasonication combined apple pectin, citrus pectin, or peach gum. [PDF]
Food Chem XSi S +5 more
europepmc +1 more source
SOME ASPECTS OF THE TECHNOLOGY OF MINCED FISH "SURIMI" IN THE DEEP PROCESSING OF POLLOCK
, 2023 Elena Chupikova +3 more
openalex +2 more sources
Tailored Fermentation of Large Yellow Croaker Surimi Balls with Direct Vat Set Starters: Effects on Physicochemical and Sensory Properties. [PDF]
FoodsLiu S +8 more
europepmc +1 more source