Results 41 to 50 of about 14,420 (270)

Inhibition of Protease Activity in Muscle Extracts and Surimi from Pacific Whiting, Merluccius productus, and Arrowtooth Flounder, Atheresthes stomias [PDF]

, 1993
Muscle extracts of Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias, were assayed for proteolytic activity using azocasein as a substrate. Pacific whiting extracts showed maximum activity at pH 5.0-5.2 and a temperature
Koury, Barbara, Kudo, George, Porter, Roy W.   +2 more
core  

Fabrication of Fructooligosaccharide‐Larimichthys crocea Peptide Copolymer by Wet‐Heating for Enhanced Calcium Delivery and Bone‐Lipid Metabolism Regulation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu, Xiaoping Wu, Yihang Guo, Dan Li   +3 more
wiley   +1 more source

Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products

Shipin gongye ke-ji
To explore the effects of pre-frying treatment on the gel and flavor characteristics of surimi products, mixed surimi (Nemipterus virgatus and Hypophthalmichthys molitrix) was used as the research object. The gel characteristics of fried surimi products (
Qiming ZANG, Shumin YI, Yongxia XU, Hongbo MI, Xuepeng LI, Jianrong LI   +5 more
doaj   +1 more source

Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi [PDF]

Shipin Kexue
The study analyzed the impact of adding Moringa oleifera dietary fiber (MDF) on the gel strength, color, water-holding capacity, protein secondary structure, microstructure, rheology, and texture properties of silver carp surimi.
YONG Jinye, ZOU Yuxuan, TIAN Yang, ZHANG Jianqun, LI Xiufen, ZHAO Bing
doaj   +1 more source

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Frontiers in Nutrition, 2023
This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%,
Liang Ling, Ying Liu, Xin Zhang, Tariq Aziz, Muhammad Shahzad, Manal Y. Sameeh, Ying Wang, Chunbo Cai, Yingchun Zhu   +8 more
doaj   +1 more source

Fat extraction from mechanically deboned beef with various pH and alkalis : a thesis presented in fulfilment of the requirements for the degree of Master of Technology at Massey University [PDF]

, 1994
The study showed that meat surimi with a 1.3% fat content could be prepared from mechanically deboned beef. The process used in the laboratory to prepare the meat surimi was a relatively simple process requiring few unit operations, unit ...
Wu, San-Der
core  

Sustainable Materials in 3D Printing: Exploring the Potential of Microalgae

Journal of Applied Polymer Science, Volume 142, Issue 41, November 5 2025.
Overview of 3D Printing: Exploring its application fields, key techniques, green and algal‐based materials, and future perspectives for sustainable innovation. ABSTRACT 3D printing has emerged as a key enabler of sustainable production, offering improved material efficiency and reduced waste. As bioprinting and the use of bio‐derived materials continue
Silvia Racioppi, Sara Stentella, Viviana Scognamiglio, Amina Antonacci   +3 more
wiley   +1 more source

Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans

Food Frontiers, Volume 6, Issue 6, Page 2647-2672, November 2025.
Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., and chemical hazards, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products, are of great concern regarding crustaceans and their consumption.
Dongli Dong, Selene Pedrós‐Garrido, Daniel Hurley, James Lyng   +3 more
wiley   +1 more source

Moisture sorption isotherm and shelf-life estimation of freeze-dried surimi powder [PDF]

BIO Web of Conferences
Due to the fact that commercial wet surimi must be frozen, the adoption of dried surimi or surimi powder has emerged as the favored choice in the surimi industry to reduce costs. However, as surimi experiences the transition to its dried form, changes in
Ramadhan Wahyu, Santoso Joko, Trilaksani Wini   +2 more
doaj   +1 more source

Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
This study examined protein hydrolysate derived from crude soy protein isolate through pepsin hydrolysis for improved nutrient composition, antioxidant, and anti‐inflammatory potential. Results showed that pepsin hydrolysis enhanced the nutrient and amino acid profiles of soy protein hydrolysate.
Oluwafemi Ayodeji Idowu, Chutha Takahashi Yupanqui   +1 more
wiley   +1 more source