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1-4 of 4 results for kamaboko

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Select article: Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples

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Research article

First published 2006-08

Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples

T. Nagai, N. Suzuki, T. Nagashima

Food Science and Technology International

Select article: The Effect of Washing,Microbial Transglutaminase,Salts and Starch Addition on the Functional Properties of Sardine ( Sardina Pilchardus ) Kamaboko Gels

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Research article

First published 2008-04

The Effect of Washing,Microbial Transglutaminase,Salts and Starch Addition on the Functional Properties of Sardine ( Sardina Pilchardus ) Kamaboko Gels

P.D. Karayannakidis, A. Zotos, D. Petridis [...]

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: 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

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