Results 81 to 90 of about 4,399 (231)

Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans

Food Frontiers, Volume 6, Issue 6, Page 2647-2672, November 2025.
Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., and chemical hazards, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products, are of great concern regarding crustaceans and their consumption.
Dongli Dong, Selene Pedrós‐Garrido, Daniel Hurley, James Lyng   +3 more
wiley   +1 more source

Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
This study examined protein hydrolysate derived from crude soy protein isolate through pepsin hydrolysis for improved nutrient composition, antioxidant, and anti‐inflammatory potential. Results showed that pepsin hydrolysis enhanced the nutrient and amino acid profiles of soy protein hydrolysate.
Oluwafemi Ayodeji Idowu, Chutha Takahashi Yupanqui   +1 more
wiley   +1 more source

Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species

Foods
Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with
Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian, Yadong Zhao   +8 more
doaj   +1 more source

Perkembangan Terbaru Teknologi Surimi. [PDF]

, 2010
Makin menurunnya populasi ikan Alaska Pollock sebagai bahan baku utama pembuatan surimi telah Membawa arah baru dalam teknologi pembuatan surimi disebabkan diperlukannya pencarian bahan Baku ...
Tina Nurkhoeriyati, Tina Nurkhoeriyati, Ahmad, Ruzita, Nurul Huda, Nurul Huda   +2 more
core  

Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

, 2017
Bu çalışmada, ham materyal olarak dondurulmuş mezgit (Theragra chalcogramma, Pallas, 1814) ve dondurulmuş sardalya (Sardina pilchardus, Walbum, 1792) balıkları kullanılarak surimi üretimi gerçekleştirilmiştir.
Kılınç, Berna, Şükran Çaklı, Yılmaz, Evren Burcu Şen, Berna Kılınç, Evren Burcu Şen, Çaklı, Şükran   +5 more
core   +1 more source

Factors Affecting Antioxidative Ability of Dioscorea Yam-Containing Surimi Gel

, 2009
[[abstract]]Previous research indicated that addition of Dioscorea yam to surimi gel resulted in the mark decrease of antioxdiative ability in yam-containing surimi product.
Jin-Chung Chen
core  

Optimisation of process for pangasius surimi: effect of mince to water ratio on quality of surimi

, 2017
Pangasius (Pangasianodon hypophthalmus Sauvage, 1878) is an important food fish species in south-east Asian countries which is cultivated on a large scale throughout the region and has been introduced widely outside of its native range.
M. A. Hassan, Amjad Balange, G. Venkateswarlu, M. K. Chouksey, K. A. Martin Xavier   +4 more
core   +1 more source

Yam affects the antioxidative and gel-forming properties of surimi gels

, 2012
[[abstract]]"The antioxidative activities and textural properties of pollock surimi gels containing four different yams were determined to evaluate the potential of using yam as a health ingredient and an alternative source for starch in surimi-based ...
Been-Huang Chiang;Su-Tze Chou;Cheng-Kuang Hsu
core  

Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility

Foods
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process.
Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou   +6 more
doaj   +1 more source

Surimi Technology

, 2001
1940'lı yılların başlarından beri surimi teknolojisi ve bu teknolojiye dayanan ürünlerin geliştirilmesi Uzak Doğu, Amerika Birleşik Devletleri ve Avrupa ülkelerinde devam etmektedir.
Çaklı, Şükran, Duyar, Hünkar Avni
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