Results 51 to 60 of about 14,420 (270)
Shipin gongye ke-jiAddressing 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 +6 more
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.
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The Relationship between Penetration, Tension, and Torsion for the Fracture of Surimi Gels: Application of Digital Image Correlation (DIC) [PDF]
, 2023 Hyeon Woo Park +2 more
openalex +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Fish by‐products, often discarded, are rich sources of bioactive peptides, collagen, and omega‐3s with antioxidant, antihypertensive, and antimicrobial properties. Advanced, sustainable extraction technologies can valorize this waste into functional food, nutraceutical, and biomedical ingredients.
Muhammad Waqar +9 more
wiley +1 more source
Food Chemistry: X, 2023 The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated.
Enhan Zhang +4 more
doaj +1 more source
PENDUGAAN UMUR SIMPAN SURIMI BEKU DENGAN MENGGUNAKAN JENIS IKAN AIR TAWAR DAN JENIS SUHU DENGAN METODE ARRHENIUS [PDF]
, 2018 Tujuan penelitian ini adalah untuk mengetahui umur simpan surimi beku yang diproduksi dari jenis ikan air tawar yang berbeda yaitu ikan patin, ikan lele, dan ikan nila menggunakan jenis suhu pendinginan yang berbeda yaitu suhu 0°C, -5°C, -10°C, -15°C ...
Dani Ferdiansyah, 133020114 +1 more
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Molecular Nutrition &Food Research, Volume 69, Issue 21, November 2025.The bacterial enzyme microbial transglutaminase (mTG) is widely used in the food industry as a technological aid to improve textural properties of a multitude of food products. mTG mimics the enzymatic function of human transglutaminase 2 (TG2) and may play a role in the pathogenesis of celiac disease.
Sebastian Stricker +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 KexueIn 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
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) +2 more
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Integrating Nanotechnology With 3D Printing for Drug Delivery: Bone Regeneration and Beyond
Nano Select, Volume 6, Issue 11, November 2025.What happens when nanotechnology meets 3D printing? This review explores how their fusion transforms drug delivery and bone regeneration, creating smarter, more adaptable therapies. From nanomaterials to futuristic fabrication methods, the article maps innovations that could redefine personalized medicine and hints at the challenges researchers must ...
Felipe Sousa Siqueira +2 more
wiley +1 more source