Results 231 to 240 of about 14,420 (270)

Role of Cryoprotectant in Stability of Surimi and Surimi Products

Surimi is refined fish myofibrillar proteins produced through various step-by-step processes involving heading, gutting, filleting, deboning, washing, dewatering, mincing, mixing with cryoprotectants and freezing. The structural features of surimi products are complexly associated to the gelation.
openaire   +1 more source

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Food Hydrocolloids, 2020
Jianxin Zhao, Daming Fan
exaly  

Frozen surimi. Specification

2021
openaire   +2 more sources

Surimi Resources

2005
Michael Morrissey, Pascal Guenneugues
openaire   +1 more source

Investigation on fish surimi gel as promising food material for 3D printing

Journal of Food Engineering, 2018
Min Zhang, Bhesh Bhandari
exaly  

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Food Hydrocolloids, 2019
Daming Fan, Jianxin Zhao
exaly  

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Food Hydrocolloids, 2019
Amr M Bakry, Tao Yin
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, Qian Li, Hui Hong
exaly  

Surimi and Surimi Seafood

2013
openaire   +1 more source

Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel

Food Hydrocolloids, 2018
Asir Gani, Soottawat Benjakul
exaly