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Articles (22)

Journals (0)

1-10 of 22 results for Surimi

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Select article: Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

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Research article

First published 1996-6

Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

M. Dondero, C. Sepúlveda, E. Curotto

Food Science and Technology International

Select article: Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

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Research article

First published 2002-02

Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

M. Dondero, E. Curotto, V. Figueroa

Food Science and Technology International

Select article: Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

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Research article

First published 2004-08

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

G. Tabilo-Munizaga, G. V. Barbosa-Cánovas

Food Science and Technology International

Select article: Whey protein effects on properties and structure of hairtail surimi gel

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Research article

First published 2025

Whey protein effects on properties and structure of hairtail surimi gel

Gongmin Guo, Qiuyue Li, Linli Du [...]

Food Science and Technology International

Select article: Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)

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Research article

First published 1997-2

Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)

E. Álvarez-Parrilla, A. Puig, M.A. Lluch

Food Science and Technology International

Select article: Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

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Research article

First published 1999-6

Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

C.M. Dondero, S.P. Concha, V.E. Curotto

Food Science and Technology International

Select article: Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma ) surimi

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Research article

First published 2018-9

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma ) surimi

Xiangyu Liu, Dandan Feng, Lei Ji [...]

Food Science and Technology International

Select article: Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

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Research article

First published 2000-8

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

J.M. Aguilera, J. Ortiz

Food Science and Technology International

Select article: Determinación de la presencia y el origen del fenómeno modori en surimi de cinco especies de pescado del Golfo de México / Determination of the modori phenomenon and its origin in surimi of five fish species from the Gulf of Mexico

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Research article

First published 1999-10

Determinación de la presencia y el origen del fenómeno modori en surimi de cinco especies de pescado del Golfo de México / Determination of the modori phenomenon and its origin in surimi of five fish species from the Gulf of Mexico

E. Ramos-Martínez, O.G. Morales-González, J.A. Ramírez [...]

Food Science and Technology International

Select article: Effects of soybean protein,potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

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Research article

First published 2013-10

Effects of soybean protein,potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice

Food Science and Technology International

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