Results 61 to 70 of about 19,256 (316)
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
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
core
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 Highlights • The cellulose can inhibit water loss from low-salt surimi gels.• The cellulose can enhance the quality properties of low-salt surimi gels.• Cellulose promotes a more dense gel network structure.• The release and transfer of water inside ...
Chang Zhang +7 more
semanticscholar +1 more source
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
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
core
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
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
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
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