Results 71 to 80 of about 14,420 (270)

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel [PDF]

, 2023
Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh, Soottawat Benjakul   +5 more
openalex   +1 more source

Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By‐Products and Waste

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.
Abstract This review systematically explores the emerging use of food by‐stream materials in 3D printing (3DP) applications, addressing the pressing need for sustainable resource utilization in the food sector. The review evaluates the potential of food by‐products and waste, ranging from agricultural, animal, marine, microbial fermented biomass, and ...
Mohammed A. Bareen, Derossi Antonio, Maria G. Corradini, Caporizzi Rossella, D'Incecco Paolo, Sindaco Marta, Severini Carla   +6 more
wiley   +1 more source

Development and future prospects of 3D printed surimi products: A review

Applied Food Research
As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness.
Dieynabou Diao, Ruizhi Yang, Yijin Liu, Yadong Zhao, Meiling Chen, Yan Chen, Bin Zheng, Heng Yen Khong   +7 more
doaj   +1 more source

The Effect of the Addition of Surimi Fish Catfish Dumbo (Clarias Gariepinus) on the Quality of the Fish Nugget [PDF]

, 2015
This study was aimed to determine the effect of the number of catfish surimi added on the quality of the fish nuggets. The study used experiment method with completely randomized design, consisting of a 5 level of the treatment, those were N0 (adding ...
Firmansyah, F. (Firmansyah), Sari, N. I. (N), Suparmi, S. (Suparmi)   +2 more
core  

Plant‐Based Analogs: Potential Chemical Risks & Mitigation Strategies

Journal of Food Science, Volume 90, Issue 9, September 2025.
ABSTRACT Meat, dairy, and egg analogs are products designed to mimic the structural and sensorial properties of their animal counterparts. These analogs have been developed to address diverse nutritional requirements, dietary preferences, and ethical considerations, resulting in a substantial net growth in market share in recent years.
Chinaza Arinzechukwu, Justin Tang, Chang Chen, Maria G. Corradini   +3 more
wiley   +1 more source

Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) [PDF]

, 2007
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically.
Hoseininezhad, A.S., Kashiri, H., Moloudi, Z., Shabanpour, B.   +3 more
core  

Intensive Value Utilization of Food‐Derived Marine Immunoactive Peptides: Optimizing the Process Yield and Improving the Delivery Efficiency According to the Immune Activity Mechanism and Assisted Enzymatic Hydrolysis

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
To investigate the impact of assisted enzymatic hydrolysis on enhancing protein yield and biological activity. The analysis of the potential mechanism of intestinal immune regulation mediated by intestinal microorganisms is conducted. This article provides a review of the potential uses of functional, immunoactive peptides in food delivery and offers ...
Zhicheng Yin, Yingying Tian, Shuteng Huang, Hong Wang, Lili Zhao, Ruyue Zhang, Desheng Cai, Shuping Wang, Shaojing Zhong, Jiayu Zhang   +9 more
wiley   +1 more source

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Journal of Food Quality, 2017
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood.
Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, Jae-Suk Choi   +4 more
doaj   +1 more source

Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007) [PDF]

, 2008
End of project reportIn recent years, the Irish seafood industry has faced stringent quotas and dwindling fish stocks. The introduction of fish farming added a new dimension but falling prices also created difficulties for this sector.
Gormley, Ronan T.
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