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Articles (36)

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1-10 of 36 results for mackerel

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Select article: Functional properties of protein hydrolysates from different body parts of horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber)

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Research article

First published 2011-10-2

Functional properties of protein hydrolysates from different body parts of horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber)

N.S. Sampath Kumar, R.A. Nazeer, R. Jai Ganesh

Mediterranean Journal of Nutrition and Metabolism

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: 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: Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type

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Research article

First published 2004-08

Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type

J. Ortiz, J. M. Aguilera

Food Science and Technology International

Select article: The Mackerel was in Fact a Red Herring

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Other

First published 1986-9

The Mackerel was in Fact a Red Herring

Henry Y. Pan, Frederic S. Glazener

Annals of Pharmacotherapy

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: 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: Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage

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Research article

First published 1996-4

Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage

M. Dondero, M. Araya, E. Curotto

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: Low-salt restructured fish products from Atlantic mackerel ( Scomber scombrus ) with texture resembling turkey breast

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Research article

First published 2012-6

Low-salt restructured fish products from Atlantic mackerel ( Scomber scombrus ) with texture resembling turkey breast

MJ Martelo-Vidal, JM Mesas, M Vázquez

Food Science and Technology International

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