Results 71 to 80 of about 4,399 (231)
Author Contributions: N.W.: Conceptualization, data curation, writing—original draft, and writing— review and editing. M.B.: Conceptualization, data curation, writing—review and editing, and funding acquisition.
Helena M. Moreno +5 more
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Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.The current study employed the enzyme‐assisted extraction for the bioconversion of Ulva rigida and isolating the ulvan polysaccharide. The extracted ulvan was characterized using Fourier transform infrared spectroscopy, x‐ray diffraction, electrospray ionization‐mass spectrometry, and differential scanning calorimetry analysis. The antioxidant activity
Samira Jeddi +4 more
wiley +1 more source
Surimi and surimi based products
, 2012 En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır ...
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Development and future prospects of 3D printed surimi products: A review
Applied Food ResearchAs 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 +7 more
doaj +1 more source
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 +6 more
wiley +1 more source
Recent advances in surimi technology
, 2002 Since the first commercial development of surimi technology with the discovery of cryostabilization technique in 1959, surimi technology has made a series of advances.
CHONG M. LEE, Lee, Chong M.
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, 2020 The aim of this study was to improve the functional properties of anchovy surimi by adding giant squid arm surimi. Texture and colour characteristics of six proportions of giant squid arm
Maza-Ramírez, Santos +1 more
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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 +4 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 +3 more
wiley +1 more source
Journal of Chemistry, 2016 Adding microbial transglutaminase (MTGase) to frozen surimi to enable the surimi to be sold as a higher-grade product at a higher price defrauds surimi product manufacturers and undercuts legitimate industry prices.
Daming Fan +7 more
doaj +1 more source