Results 41 to 50 of about 5,723 (223)

Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp (Hypophthalmichthys molitrix) Nugget During Refrigerated Storage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The fucoidan from Sargassum angustifolium incorporated directly in batter (0%, 1%, 2%, and 3% w/w; C, F1, F2, and F3, respectively) of silver carp (Hypophthalmichthys molitrix) nuggets increased some physiochemical properties during the refrigerated storage.
Sedigheh Babaei, Farzaneh Vardizadeh, Mahshid Mojarrad, Tahereh RoshanZamir, Samaneh Rajabloo, Mehrnaz Ghanbarzadeh   +5 more
wiley   +1 more source

Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi

Shipin gongye ke-ji
In order to investigate the effect of γ-oryzanol+β-sitosterol-based oleogels on gel and in vitro digestive characteristics of surimi, oleogels were prepared using different unsaturated vegetable oils (soybean oil, sesame oil, corn oil, flaxseed oil ...
Zixin WANG, Miaomiao TAN, Jingxin CHEN, Xuepeng LI, Jianrong LI, Hongbo MI   +5 more
doaj   +1 more source

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Foods, 2021
The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation,
Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo   +3 more
doaj   +1 more source

High Internal Phase Pickering Emulsions as Structurally Tunable Bioinks for Extrusion‐Based Printing From 3D Fabrication to Adaptive Multiresponsive Architectures

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT High internal phase Pickering emulsions (HIPPEs) have recently emerged as a versatile class of bioinks for extrusion‐based printing, offering unique opportunities for structural tunability, hierarchical architecture, and functional responsiveness.
Parham Joolaei Ahranjani, Kamine Dehghan, Gergely Kali, Andreas Bernkop‐Schnürch, Giovanna Ferrentino   +4 more
wiley   +1 more source

Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi

Shipin gongye ke-ji
Addressing the issue of poor gelation and easy deterioration of unrinsed surimi, the basic properties (average particle size, solubility, water holding capacity, oil holding capacity, swelling capacity), antioxidant properties (DPPH radical scavenging ...
Shengnan TONG, Jinmei WANG, Xingsheng MA, Shumin YI, Xuepeng LI, Jianrong LI, Guangren JI   +6 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

Safety evaluation of the food enzyme containing endo‐polygalacturonase and pectinesterase activities from the non‐genetically modified Aspergillus luchuensis strain AP2 903‐6

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) activities is produced with the non‐genetically modified Aspergillus luchuensis strain AP2 903‐6 by Shin Nihon Chemical Co. Ltd. The food enzyme was considered free from viable cells of
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of a food enzyme containing arabinan endo‐1,5‐α‐l‐arabinanase and endo‐polygalacturonase activities from the non‐genetically modified Aspergillus tubingensis strain PX22‐272

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme containing arabinan endo‐1,5‐α‐l‐arabinanase (5‐α‐l‐arabinan 5‐α‐l‐arabinanohydrolase; EC 3.2.1.99) and endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) activities is produced with the non‐genetically modified Aspergillus tubingensis strain PX22‐272 by Shin Nihon Chemical Co., Ltd. The food enzyme was
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Silvia Peluso, Daniele Cavanna, Ana Criado, Yi Liu   +18 more
wiley   +1 more source

Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi [PDF]

Shipin Kexue
In this study, the effect of alginate and/or transglutaminase (TGase) in combination with ultrasonic treatment on the heat-induced gel quality, water-holding capacity (WHC) and myosin conformational changes of unwashed surimi was investigated.
ZHANG Chang, LI Qiang, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong
doaj   +1 more source

Surimi and surimi seafood from whole ungutted myctophid mince

LWT - Food Science and Technology, 2013
Abstract This work demonstrates the processing and properties of surimi and surimi seafood from whole ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical quality and new product development. The microbial counts were reduced effectively during leaching process. Microbial counts of myctophid surimi were
Amir Reza Shaviklo, Fereidoon Rafipour
openaire   +1 more source