Search Results

Thermal Syneresis Affected by Heating Schedule and Moisture Level in Surimi Gels

by Park, Y.D., Yoon, K.S., Lee, C.M.
Published in Journal of Food Science (2008)

Dehydration of Pollock Skin Prior to Gelatin Production

by Bower, Cindy K., Avena‐Bustillos, Roberto J., Hietala, Katie A., Bilbao‐Sainz, Cristina, Olsen, Carl W., McHugh, Tara H.
Published in Journal of Food Science (2010)

Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels

by Tolasa, Sebnem, Lee, Chong M., Cakli, Sukran
Published in Journal of Food Science (2010)

Application of Recombinant Chum Salmon Cystatin to Alaska Pollock ( Theragra chalcogramma ) Surimi to Prevent Gel Weakening

by Li, D.K., Lin, H., Kim, S.M.
Published in Journal of Food Science (2007)

TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

by PARK, J.W.
Published in Journal of Muscle Foods (1996)

Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements

by Zhou, Peng, Regenstein, Joe M.
Published in Journal of Food Science (2007)

Microbiological Evaluation of Alaska Shore‐based Surimi Production

by HIMELBLOOM, BRIAN H., BROWN, EILEEN K., LEE, JONG S.
Published in Journal of Food Science (1991)

Isolation and Identification of Antihypertensive Peptides from Antarctic Krill Tail Meat Hydrolysate

by Hatanaka, Akimasa, Miyahara, Hiroko, Suzuki, Ken Ichi, Sato, Seizo
Published in Journal of Food Science (2009)

COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS

by PAYNE, STEVEN R., WILSON, PETER W.
Published in Journal of Muscle Foods (1994)

Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

by Campos, Carmen A., Rodríguez, Óscar, Calo-Mata, Pilar, Prado, Marta, Barros-Velázquez, Jorge
Published in Food Research International (2006)

Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle

by Chevalier, D, Le Bail, A, Ghoul, M
Published in Food Research International (2001)

Lead and other heavy metals (cadmium and mercury) accumulation in bivalve mollusks (Mytilus galloprovincialis, Ruditapes spp. and Crassostrea gigas) sampled in Sardinia in 2008-201...

by Pierluigi Piras, Giannina Chessa, Maurizio Cossu, Gianuario Fiori, Patrizia Piras, Giuseppe Ledda
Published in Italian Journal of Food Safety (2013)

A fish market survey using a novel PCR-sequencing-based protocols for the identification of commercial significant fish species

by Ashraf Ali, Pietro Di Taranto, Antonio Parisi, Laura Del Sambro, Antonio Iannacci, Donatella Belluscio, Daniela Paola Debernardis, Giovanni Normanno
Published in Potravinarstvo Slovak Journal of Food Sciences (2022)

Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

by DeSantos, F.A., Ramamoorthi, L., Bechtel, P., Smiley, S., Brewer, M.S.
Published in Journal of Food Science (2010)

TWIN SCREW EXTRUSION OF PINK SALMON MUSCLE: EFFECT OF MIXING ELEMENTS AND FEED COMPOSITION

by GAUTAM, A., CHOUDHURY, G.S., GOGOI, B.K.
Published in Journal of Muscle Foods (1997)

Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision

by Roth, B., Schelvis‐Smit, R., Stien, L.H., Foss, A., Nortvedt, R., Imsland, A.
Published in Journal of Food Science (2007)

Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat ( Phoca groenlandica )

by GHAZALA, S., AUCOIN, J., ALKANANI, T.
Published in Journal of Food Science (1996)

Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species

by Crapo, Charles, Oliveira, Alexandra C.M., Nguyen, Duy, Bechtel, Peter J., Fong, Quentin
Published in Journal of Food Science (2010)

Stabilizing Smoked Salmon ( Oncorhynchus gorbuscha ) Tissue after Extraction of Oil

by Bower, Cindy, Hietala, Katie
Published in Journal of Food Science (2010)

A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus

by Bantle, Michael, Eikevik, Trygve Magne, Brennvall, Jon Eirik
Published in Journal of Food Science (2010)