Results 221 to 230 of about 4,399 (231)

Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review

Trends in Food Science and Technology
Shichen Zhu, Xuxia Zhou, Yicheng Ding
exaly  

Surimi Gelation Chemistry

2013
openaire   +1 more source

Surimi Seafood Flavors

2005
V√©Ronique Dubosc, Charles Manley, Amby Mankoo   +2 more
openaire   +1 more source

Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor

Trends in Food Science and Technology
Saiyi Zhong, Qiaoli Zhao
exaly  

Advances in Surimi Processing

2017
openaire   +1 more source

Stabilization of Proteins in Surimi

2005
Patricio Carvajal, Tyre Lanier, Grant Macdonald   +2 more
openaire   +1 more source

The production of Menhaden Surimi

OCEANS '88. 'A Partnership of Marine Interests'. Proceedings, 1988
openaire   +1 more source

Surimi Seafood Flavors

2013
openaire   +1 more source

Surimi and Fish Proteins

2013
openaire   +1 more source

Stabilization of Proteins in Surimi

2013
openaire   +1 more source