Results 51 to 60 of about 19,256 (316)

Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility

Food chemistry: X, 2023
Highlights • Adding SPI increased the hardness, and gel strength of reduced-salt surimi gels.• Adding SPI enhanced hydrophobic interaction and disulphide bonds of surimi gel.• The physical filling of SPI reduced the surimi gel pores and improved the WHC.•
Xuehua Zhang, Hao Pan, Xingxiang Jiang, Wenzheng Shi   +3 more
semanticscholar   +1 more source

Extending the Shelf Life of Nappi: The Role of Sorbitol in Preserving Signature Fermented Fish Product in Bangladesh

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Nappi, a fermented fish product having culinary significance in ethnic communities, often experiences a decline in quality due to improper storage conditions, leading to a reduced shelf life. Therefore, sorbitol, a polyhydric alcohol, possesses antioxidant properties, and its dual role as a humectant and bulking agent, which underscores its value as an
Thun Thun Aye, Degonto Islam, Md. Tariqul Islam, Shuva Bhowmik, Abdullah-Al Mamun, Debasish Saha, Poulami Jha   +6 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

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

Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi [PDF]

Shipin Kexue
In order to reduce the content of NaCl in shrimp surimi while improving its gelation properties, the effects of different levels of NaCl substitution with CaCl2 combined with sodium alginate (SA) on the protein structure and gelation properties of shrimp
WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
doaj   +1 more source

Incidental Catch of Marine Mammals by Foreign and Joint Venture Trawl Vessels in the U.S. EEZ of the North Pacific, 1973-88 [PDF]

, 1991
During 1973-88, 3,661 marine mammals of 17 species were reported as incidental catch by U.S. fishery observers aboard foreign and joint venture trawl vessels in the U.S. Exclusive Economic Zone in the North Pacific Ocean and the Bering Sea. Northern sea
Loughlin, Thomas, Perez, Michael A.
core  

Marine Gelatine from Rest Raw Materials [PDF]

, 2018
pre-printIn recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products.
Hayes, Maria, Milovanovic, Ivan
core   +3 more sources

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

Pengaruh Penambahan Egg White Powder (Ewp) Terhadap Kualitas Gel Surimi Beberapa Ikan Air Tawar [PDF]

, 2014
Surimi merupakan lumatan daging yang telah mengalami proses pencucian, pengepressan dan pembekuan. Pada umumnya pembuatan surimi menggunakan ikan air laut karena memiliki gel strength yang baik.
Darmanto, Y. (YS), Purwadi, S. D. (Sigit), Wijayanti, I. (Ima)   +2 more
core  

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