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Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis
British Library Online Contents | 2012| -
Rheological and Biochemical Characterization of Salmon Myosin as Affected by Constant Heating Rate
British Library Online Contents | 2011| -
Use of Organic Acids to Inactivate-Escherichia coli-O157:H7,-Salmonella-Typhimurium, and-Listeria monocytogenes-on Organic Fresh Apples and Lettuce
British Library Online Contents | 2011| -
Thermophysical Characterization of Tilapia Myosin and Its Subfragments
British Library Online Contents | 2011| -
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins
British Library Online Contents | 2009| -
Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature
British Library Online Contents | 2011| -
Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick
British Library Online Contents | 2008| -
Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates
British Library Online Contents | 2009| -
Electrical Conductivity and Physical Properties of Surimi-Potato Starch under Ohmic Heating
British Library Online Contents | 2007| -
Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi
British Library Online Contents | 2007| -
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze-Thaw Cycles
British Library Online Contents | 2008| -
Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs
British Library Online Contents | 2008| -
Negative Roles of Salt in Gelation Properties of Fish Protein Isolate
British Library Online Contents | 2008| -
Characterization of Acid-soluble Collagen from Pacific Whiting Surimi Processing Byproducts
British Library Online Contents | 2005| -
Frozen Stability of Fish Protein Isolate Under Various Storage Conditions
British Library Online Contents | 2006| -
Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam
British Library Online Contents | 2004| -
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
British Library Online Contents | 2005| -
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels
British Library Online Contents | 2005| -
Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins
British Library Online Contents | 2004| -
Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice
British Library Online Contents | 2002| -
Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions
British Library Online Contents | 2002| -
Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation
British Library Online Contents | 2002| -
Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation Stage
British Library Online Contents | 2002| -
Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat
British Library Online Contents | 2003| -
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing
British Library Online Contents | 2003| -
Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting
British Library Online Contents | 2002| -
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
British Library Online Contents | 2003| -
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi
British Library Online Contents | 2004| -
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce
British Library Online Contents | 2003| -
Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
British Library Online Contents | 2001| -
Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels
British Library Online Contents | 1999| -
Physical characteristics of surimi seafood as affected by thermal processing conditions
British Library Online Contents | 1999| -
Temperature Prediction during Thermal Processing of Surimi Seafood
British Library Online Contents | 2002| -
Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives
British Library Online Contents | 2000| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1998| -
Fatty acid distribution and its effect on oxygen permeability in laminated edible films
British Library Online Contents | 1996| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1999| -
Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible films
British Library Online Contents | 1994| -
Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating
British Library Online Contents | 1995| -
Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates
British Library Online Contents | 1993| -
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
British Library Online Contents | 1999| -
Linear Programming in Blending Various Components of Surimi Seafood
British Library Online Contents | 1997| -
Surimi-Starch Interactions Based on Mixture Design and Regression Models
British Library Online Contents | 1997| -
Application of Laminated Edible Films to Potato Chip Packaging
British Library Online Contents | 1996| -
Protein solubility in pacific whiting affected by proteolysis during storage
British Library Online Contents | 1996| -
Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature
British Library Online Contents | 1994| -
Ohmic heating maximizes gel functionality of Pacific whiting surimi
British Library Online Contents | 1995| -
Electrical properties of fish mince during multi-frequency ohmic heating
British Library Online Contents | 1998|