Results 61 to 70 of about 14,420 (270)
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT 3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality.
Lorenzo Lombardi +3 more
wiley +1 more source
Drivers and Dynamics of Salmon Bycatch in the Eastern Bering Sea Pollock Fishery
Fish and Fisheries, Volume 26, Issue 6, Page 1107-1121, November 2025.ABSTRACT Minimising bycatch is a pervasive challenge for sustainable fisheries management, the importance of which is amplified for non‐target species or populations that are in decline. In the eastern Bering Sea (EBS) walleye pollock (Gadus chalcogrammus) fishery, salmon—most notably Chinook (Oncorhynchus tshawytscha) and chum (O.
Lukas B. DeFilippo +8 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 KexueIn 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
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC [PDF]
, 2016 Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C.
Etemadian, Y., Shabanpour, B.
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FoodsHow to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and ...
Wei Wang, Lijuan Yan, Shumin Yi
doaj +1 more source
A High-Speed Fish Evisceration System (FES) for Bycatch and Underutilized Fish Stocks [PDF]
, 2012 Development of a high-speed and high-yield water-powered fish evisceration system (FES) to efficiently preprocess small fish and bycatch for producing minced fish meat is described.
Babbitt, Jerry K. +2 more
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Asian Carp, an Alternative Material for Surimi Production: Progress and Future [PDF]
, 2022 Manatsada Yingchutrakul +8 more
openalex +1 more source
Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review
Food Science &Nutrition, Volume 13, Issue 9, September 2025.In this review we have described the structural and bromatological composition of the different varieties of eggs available in the market, analyzing in detail the biological role of the various nutrients present in eggs and their involvement in health and disease.
Irene Caffa +10 more
wiley +1 more source
Study of Fat Reduction on Catfish (Pangasius Hypophthalmus) Surimi Which Prepared Submerged Methods [PDF]
, 2014 This study was intended to evaluated fat concentration of catfish surimi prepared by different washing methods. Catfish were teken from fish pond culture in Pekanbaru. The fish were filleted, ground and the mince was grouped into three parts which washed
Anwar, S. (Saipul) +2 more
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Nursing Open, Volume 12, Issue 9, September 2025.ABSTRACT Aims To find out how Kenyan nurses rate their organisational culture, determine their level of job satisfaction, and organisational culture predictors of job satisfaction. Design A cross‐sectional online survey. Methodology A total of 300 nurses across Kenya were invited to participate in this study.
Evans Kasmai Kiptulon +3 more
wiley +1 more source