Search Results

Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

by Decourcelle, Nicolas, Sabourin, Claire, Dauer, Gaëlle, Guérard, Fabienne
Published in Food Research International (2010)

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

by Gringer, Nina, Skytte, Jacob Lercke, Dang, Tem Thi, Orlien, Vibeke, Olsen, Karsten, Schlippè-Steffensen, Kaino, Jessen, Flemming
Published in LWT (2020)

Preliminary Report on the Total Mercury Content of Patagonian Toothfish (Dissostichos eleginoides)

by Méndez, Eduardo, Giudice, Horacio, Pereira, Alfredo, Inocente, Gustavo, Medina, Dinorah
Published in Journal of Food Composition and Analysis (2001)

Stability of lipids and fatty acids in frozen and gamma irradiated Patagonian toothfish (Dissostichus eleginoides) from the Southwestern Atlantic

by Príncipe, F., Pérez, M., Croci, C.
Published in LWT - Food Science and Technology (2009)

Enzyme-catalyzed synthesis of structured lipids via acidolysis of seal (Phoca groenlandica) blubber oil with capric acid

by Namal Senanayake, S.P.J., Shahidi, Fereidoon
Published in Food Research International (2002)

EFFECT OF RECOVERED SOLUBLE PROTEINS FROM PACIFIC WHITING SURIMI WASH WATER ON THE FUNCTIONAL AND MECHANICAL PROPERTIES OF ALASKA POLLOCK SURIMI GRADE FA EFECTO DE LAADICIÓN DE PRO...

by Velazquez, G., Miranda-Luna, P., López-Echevarría, G., Vázquez, M., Torres, J. A., Ramírez, J. A.
Published in Ciencia y Tecnologia Alimentaria (2007)

Solid-Phase Microextraction Method for the Determination of Volatile Compounds in Hydrolysates of Alaska Pollock Frame

by Hou, Hu, Zhao, Xue, Li, Bafang, Li, Pinglin, Zhang, Zhaohui, Shao, Xiaomin, Pang, Weijian, Qu, Xin
Published in International Journal of Food Properties (2013)

Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a co...

by Wiklund, E., Pickova, J., Sampels, S., Lundström, K.
Published in Meat Science (2001)

Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality

by Wiklund, E., Finstad, G., Johansson, L., Aguiar, G., Bechtel, P.J.
Published in Meat Science (2008)

Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked...

by Rey, A.I., Hopia, A., Kivikari, R., Kahkonen, M.
Published in LWT - Food Science and Technology (2005)

Texture modification of the soft-fleshed giant grenadier (Albatrossia pectoralis)

by Crapo, Charles Alan
Published 1996

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

by Abel, Nanna, Rotabakk, Bjørn Tore, Lerfall, Jørgen
Published in Journal of Food Engineering (2020)

Various bioactive peptides in collagen hydrolysate from salmo salar skin and the combined inhibitory effects on atherosclerosis in vitro and in vivo

by Liu, Hui, Yang, Yijie, Liu, Yibo, Cui, Liyuan, Fu, Lulu, Li, Bo
Published in Food Research International (2022)

Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches

by Fan, HuiYin, Dumont, Marie-Josée, Simpson, Benjamin K.
Published in Journal of Food Science and Technology (2017)

Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

by Ofstad, Ragni, Kidman, Siw, Myklebust, Reider, Olsen, Ragnar L., Hermansson, Anne-Marie
Published in LWT - Food Science and Technology (1995)

Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features

by Zhang, Hailiang, Zhang, Shuai, Chen, Yin, Luo, Wei, Huang, Yifeng, Tao, Dan, Zhan, Baishao, Liu, Xuemei
Published in Journal of Food Composition and Analysis (2020)

Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

by Sarah, Schroeder, Anne, Savage, John, Grigor, Keith, Sturrock, Philip, Cassidy, Stefan, Töpfl, Jonathan, D. Wilkin
Published in Journal of Food Science and Technology (2019)

Characterization and potential strategies for the valorisation of the Southwest Atlantic butterfish (Stromateus brasiliensis)

by Ramilo-Fernández, Graciela, Sotelo, Carmen G.
Published in Journal of Food Science and Technology (2020)

Growth of Carnobacterium divergens M35 and production of Divergicin M35 in snow crab by-product, a natural-grade medium

by Tahiri, I., Desbiens, M., Lacroix, C., Kheadr, E., Fliss, I.
Published in LWT - Food Science and Technology (2009)

Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)

by Jun, Joon-Young, Jung, Min-Jeong, Jeong, In-Hak, Kim, Dong-Soo, Kim, Byoung-Mok
Published in LWT (2019)