Protein Structural Changes During Preparation and Storage of Surimi (Englisch)
- Neue Suche nach: Moosavi-Nasab, M.
- Neue Suche nach: Alli, I.
- Neue Suche nach: Ismail, A. A.
- Neue Suche nach: Ngadi, M. O.
- Neue Suche nach: Moosavi-Nasab, M.
- Neue Suche nach: Alli, I.
- Neue Suche nach: Ismail, A. A.
- Neue Suche nach: Ngadi, M. O.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 7
;
C448-C453
;
2005
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Protein Structural Changes During Preparation and Storage of Surimi
-
Beteiligte:Moosavi-Nasab, M. ( Autor:in ) / Alli, I. ( Autor:in ) / Ismail, A. A. ( Autor:in ) / Ngadi, M. O. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 7 ; C448-C453
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2005
-
Format / Umfang:C448-C453
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
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Kinetics of Thiamin Degradation in Solutions under Ambient Storage ConditionsPachapurkar, Darshan / Bell, Leonard N. et al. | 2005
- c427
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Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture DeteriorationEstévez, Mario / Ventanas, Sonia / Cava, Ramón et al. | 2005
- c433
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Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid‐phase Microextraction (SPME)Jónsdóttir, Rósa / Bragadóttir, Margrét / Arnarson, GudmundurÖRN et al. | 2005
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Effect of Gamma‐Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiLee, Jeung Hee / Lee, Ki‐Teak / Kim, Mee Ree et al. | 2005
- c448
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Protein Structural Changes During Preparation and Storage of SurimiMoosavi‐Nasab, Marzieh / Alli, Inteaz / Ismail, Ashraf A. / Ngadi, Michael O. et al. | 2005
- e409
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Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit JuiceFan, Xuetong et al. | 2005
- e415
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Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self‐Organizing MapMarique, Thierry / Pennincx, Stephanie / Kharoubi, Ammar et al. | 2005
- e418
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Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsBirkeland, Sveinung / Sivertsvik, Morten / NIELSEN, Henrik H. / Skåra, Torstein et al. | 2005
- e425
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Fracture Analysis of Alginate GelsZhang, Junhua / Daubert, Christopher R. / Foegeding, E. Allen et al. | 2005
- e432
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Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure‐Induced Filamentous Myosin GelsIwasaki, Tomohito / Washio, Masahiro / Yamamoto, Katsuhiro / Nakamura, Kunio et al. | 2005
- e437
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A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed TomographyMousavi, Reza / Miri, Taghi / Cox, P.W. / Fryer, Peter J. et al. | 2005
- m317
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Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase SystemMin, Seacheol / Harris, Linda J. / Krochta, John M. et al. | 2005
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Development of Shelf‐stable Intermediate‐moisture Meat Products Using Active Edible ChitosanCoating and IrradiationRao, M. Shobita / Chander, Ramesh / Sharma, Arun et al. | 2005
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Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7Min, Seacheol / Harris, Linda J. / Krochta, John M. et al. | 2005
- m339
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Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low‐Acid Fermented SausagesMarcos, Begonya / Aymerich, Teresa / Garriga, Margarita et al. | 2005
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Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless‐steel SurfacesWoodling, Sarah E. / Moraru, Carmen I. et al. | 2005
- m352
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Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh‐cut ‘Gala’ ApplesFan, Xuetong / Sokorai, Kimberly J. B. / Sommers, Christopher H. / Niemira, Brendan A. / Mattheis, James P. et al. | 2005
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Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground BeefOrta‐Ramirez, Alicia / Marks, Bradley P. / Warsow, Christopher R. / Booren, Alden M. / Ryser, Elliot T. et al. | 2005
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Effect of Water Activity on Thermal Inactivation of Salmonella in Ground TurkeyCarlson, Tausha R. / Marks, Bradley P. / Booren, Alden M. / Ryser, Elliot T. / Orta‐Ramirez, Alicia et al. | 2005
- m367
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Sporulation and Heat Resistance of Spores from a Clostridium sp. RKDDixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar / Singh, Lokendra et al. | 2005
- s401
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Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino AcidsLioe, Hanifah N. / Apriyantono, Anton / Takara, Kensaku / Wada, Koji / Yasuda, Masaaki et al. | 2005
- S401
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Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold 1-alpha-Aromatic Amino AcidsLioe, H. N. / Apriyantono, A. / Takara, K. / Wada, K. / Yasuda, M. et al. | 2005
- s406
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Sensory Evaluation of Butterfat‐Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic AcidKim, Byung Hee / Shewfelt, Robert L. / Lee, Hyoungil / Akoh, Casimir C. et al. | 2005
- s413
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Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole MilkFrancis, Logan L. / Chambers, Delores H. / Kong, Son Hee / Milliken, George A. / Jeon, Ike J. / Schmidt, Karen A. et al. | 2005
- s419
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Headspace Gas Chromatography‐Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of WatermarkingOliveira, Alexandra C.M. / Crapo, Charles A. / Himelbloom, Brian / Vorholt, Carey / Hoffert, Jennifer et al. | 2005
- s427
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Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient ApplicationsCaudle, Alissa D. / Yoon, Youngmo / Drake, MaryAnne et al. | 2005
- s432
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Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine DistillatesLillo, Marcial Peña Y / Agosin, Eduardo / Belancic, Andrea / Latrille, Eric et al. | 2005
- s442
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Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine FormulationsCuria, Ana / Aguerrido, Martin / Langohr, Klaus / HOUGH, GUILLERMO et al. | 2005
- s446
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Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish FormulationsSalvador, Ana / Fiszman, Susana M. / Curia, Ana / Hough, Guillermo et al. | 2005
- s450
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Composition and Structure of Fat Bloom in Untempered ChocolateKinta, Yasuyoshi / Hatta, Tamao et al. | 2005
- s453
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Effects of Long‐term Storage on Sensory and Nutritional Quality of Rolled OatsMcEwan, Michael / Ogden, Lynn V. / Pike, Oscar A. et al. | 2005
- s459
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Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling ConditionsZeng, Qing Zhu / Thorarinsdottir, Kristin A. / Olafsdottir, Gudrun et al. | 2005
- s467
-
The Protease‐Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol‐Free DietsMatsumoto, Junichi / Erami, Kazuo / Ogawa, Hiroshi / Doi, Mikiharu / Kishida, Taro / Ebihara, Kiyoshi et al. | 2005
- s475
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Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time‐Intensity MethodMcGowan, Bridget A. / Padua, Graciela W. / Lee, Soo‐Yeun et al. | 2005
- s482
-
Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’Rivera‐López, Javier / Vázquez‐Ortiz, Francisco A. / Ayala‐Zavala, J. Fernando / Sotelo‐Mundo, Rogerio R. / González‐Aguilar, Gustavo A. et al. | 2005
- s490
-
Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off‐odor Development and Color Darkening of Yellowtail Flesh During Ice StorageSohn, Jeong‐Ho / Taki, Yusuke / Ushio, Hideki / Kohata, Tomoko / Shioya, Itaru / Ohshima, Toshiaki et al. | 2005
- s497
-
Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic RegionsReyes‐Carmona, Josefina / Yousef, Gad G. / Martínez‐Peniche, Ramon A. / Lila, Mary Ann et al. | 2005
- s504
-
Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)Ramcharitar, Anisa / Badrie, Neela / Mattfeldt‐Beman, Mildred / Matsuo, Hisako / Ridley, Charlotte et al. | 2005
-
JFS Masthead| 2005
-
M Food Microbiology and Safety - Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground BeefOrta-Ramirez, Alicia et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of WatermarkingOliveira, Alexandra C.M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient ApplicationsCaudle, Alissa D. et al. | 2005
-
M Food Microbiology and Safety - Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7Min, Seacheol et al. | 2005
-
Industrial Application Briefs| 2005
-
M Food Microbiology and Safety - Sporulation and Heat Resistance of Spores from a Clostridium sp. RKDDixit, Aparna et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic AcidKim, Byung Hee et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity MethodMcGowan, Bridget A. et al. | 2005
-
M Food Microbiology and Safety - Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase SystemMin, Seacheol et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole MilkFrancis, Logan L. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Composition and Structure of Fat Bloom in Untempered ChocolateKinta, Yasuyoshi et al. | 2005
-
Subject Index| 2005
-
M Food Microbiology and Safety - Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented SausagesMarcos, Begonya et al. | 2005
-
M Food Microbiology and Safety - Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut 'Gala' ApplesFan, Xuetong et al. | 2005
-
M Food Microbiology and Safety - Effect of Water Activity on Thermal Inactivation of Salmonella in Ground TurkeyCarlson, Tausha R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling ConditionsZeng, Qing Zhu et al. | 2005
-
Author Index| 2005
-
C Food Chemistry and Toxicology - Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)Jónsdóttir, Rósa et al. | 2005
-
E Food Engineering and Physical Properties - Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin GelsIwasaki, Tomohito et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- II: Spanish FormulationsSalvador, Ana et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)Ramcharitar, Anisa et al. | 2005
-
C Food Chemistry and Toxicology - Kinetics of Thiamin Degradation in Solutions under Ambient Storage ConditionsPachapurkar, Darshan et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiLee, Jeung Hee et al. | 2005
-
E Food Engineering and Physical Properties - Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing MapMarique, Thierry et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice StorageSohn, Jeong-Ho et al. | 2005
-
C Food Chemistry and Toxicology - Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture DeteriorationEstévez, Mario et al. | 2005
-
M Food Microbiology and Safety - Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible Chitosan Coating and IrradiationRao, M.Shobita et al. | 2005
-
M Food Microbiology and Safety - Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel SurfacesWoodling, Sarah E. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates| 2005
-
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- I: Argentine FormulationsCuria, Ana et al. | 2005
-
C Food Chemistry and Toxicology - Protein Structural Changes During Preparation and Storage of SurimiMoosavi-Nasab, Marzieh et al. | 2005
-
E Food Engineering and Physical Properties - Fracture Analysis of Alginate GelsZhang, Junhua et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled OatsMcEwan, Michael et al. | 2005
-
S Sensory and Nutritive Qualities of Food - The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free DietsMatsumoto, Junichi et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'Rivera-López, Javier et al. | 2005
-
Page Charge Notice| 2005
-
E Food Engineering and Physical Properties - Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit JuiceFan, Xuetong et al. | 2005
-
E Food Engineering and Physical Properties - Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsBirkeland, Sveinung et al. | 2005
-
E Food Engineering and Physical Properties - A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed TomographyMousavi, Reza et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Umami Taste Enhancement of MSG-NaCl Mixtures by Subthreshold 1-a-Aromatic Amino AcidsLioe, Hanifah N. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic RegionsReyes-Carmona, Josephina et al. | 2005