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kw.\*:("Surimi")

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Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)RAWDKUEN, Saroat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2004, Vol 18, Num 2, pp 259-270, issn 0268-005X, 12 p.Article

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fishCHANARAT, Sochaya; BENJAKUL, Soottawat; H-KITTIKUN, Aran et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 4, pp 844-852, issn 0022-5142, 9 p.Article

Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus)JULAVITTAYANUKUL, Orawan; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1153-1163, issn 0268-005X, 11 p.Article

Elucidating factors affecting floatation of fish ballKOK, T. N; PARK, J. W.Journal of food science. 2006, Vol 71, Num 6, issn 0022-1147, E297-E302Article

Surimi and surimi seafood from whole ungutted myctophid minceAMIR REZA SHAVIKLO; RAFIPOUR, Fereidoon.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 2, pp 463-468, issn 0023-6438, 6 p.Article

Gel properties of croaker- mackerel surimi blendPANPIPAT, Worawan; CHAIJAN, Manat; BENJAKUL, Soottawat et al.Food chemistry. 2010, Vol 122, Num 4, pp 1122-1128, issn 0308-8146, 7 p.Article

Nondestructive determination of water and protein in surimi by near-infrared spectroscopyUDDIN, Musleh; OKAZAKI, Emiko; FUKUSHIMA, Hideto et al.Food chemistry. 2006, Vol 96, Num 3, pp 491-495, issn 0308-8146, 5 p.Article

Gelation characteristics of tropical surimi under water bath and ohmic heatingTADPITCHAYANGKOON, Panchaporn; PARK, Jae W; YONGSAWATDIGUL, Jirawat et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 97-103, issn 0023-6438, 7 p.Article

Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditionsYONGKANG LUO; KUWAHARA, Ryuji; KANENIWA, Masaki et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 7, pp 663-671, issn 0022-5142, 9 p.Article

Thermal Syneresis Affected by Heating Schedule and Moisture Level in Surimi GelsPARK, Y. D; YOON, K. S; LEE, C. M et al.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, E103-E107Article

Effects of adding fish gelatin on Alaska pollock surimi gelsHERNANDEZ-BRIONES, Araceli; VELAZQUEZ, Gonzalo; VAZQUEZ, Manuel et al.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2446-2449, issn 0268-005X, 4 p.Article

Controlling the Bleeding of Carmine Colorant in CrabstickPOOWAKANJANA, Samanan; PARK, Jae W.Journal of food science. 2009, Vol 74, Num 9, issn 0022-1147, C707-C712Article

Characterization of fish gelatin from surimi processing wastes : Thermal analysis and effect of transglutaminase on gel propertiesNORZIAH, M. H; AL-HASSAN, A; KHAIRULNIZAM, A. B et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1610-1616, issn 0268-005X, 7 p.Conference Paper

Gelling properties of atlantic croaker surimi processed by acid or alkaline solubilizationPEREZ-MATEOS, M; AMATO, P. M; LANIER, T. C et al.Journal of food science. 2004, Vol 69, Num 4, pp FCT328-FCT333, issn 0022-1147Article

Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in ThailandBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; CHANTARASUWAN, Chakkawat et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 2, pp 177-185, issn 0023-6438, 9 p.Article

Yam affects the antioxidative and gel-forming properties of surimi gelsCHIANG, Been-Huang; CHOU, Su-Tze; HSU, Cheng-Kuang et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 14, pp 2385-2390, issn 0022-5142, 6 p.Article

Characterization of acid-soluble collagen from Pacific whiting surimi processing byproductsJ.-S.KIM; PARK, J. W.Journal of food science. 2004, Vol 69, Num 8, pp C637-C642, issn 0022-1147Article

Suwari gel properties as affected by transglutaminase activator and inhibitorsBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; PECHARAT, Suttirak et al.Food chemistry. 2004, Vol 85, Num 1, pp 91-99, issn 0308-8146, 9 p.Article

Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins GelationJAFARPOUR, Ali; GORCZYCA, Elisabeth M.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, R73-R81Article

Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko GelJAFARPOUR, A; GORCZYCA, E. M.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, N16-N22Article

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin breamPIYADHAMMAVIBOON, Penprabha; YONGSAWATDIGUL, Jirawat.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 1, pp 37-43, issn 0023-6438, 7 p.Article

Gel-enhancing effect and protein cross-linking ability of tilapia sarcoplasmic proteinsYONGSAWATDIGUL, Jirawat; PIYADHAMMAVIBOON, Penprabha.Journal of the science of food and agriculture. 2007, Vol 87, Num 15, pp 2810-2816, issn 0022-5142, 7 p.Article

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimiYONGSAWATDIGUL, Jirawat; PIYADHAMMAVIBOON, Penprapha.Journal of the science of food and agriculture. 2005, Vol 85, Num 9, pp 1453-1460, issn 0022-5142, 8 p.Article

Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112H-KITTIKUN, Aran; BOURNEOW, Chaiwut; BENJAKUL, Soottawat et al.Food chemistry. 2012, Vol 135, Num 3, pp 1183-1191, issn 0308-8146, 9 p.Article

Partially purified collagen from refiner discharge of pacific whiting surimi processingJIN SOO KIM; PARK, Jae W.Journal of food science. 2005, Vol 70, Num 8, pp C511-C516, issn 0022-1147Article

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