-
1
-
-
0004202155
-
-
Association of Official Analytical Chemist, Washington, DC
-
AOAC. 1984. Official Methods of Analysis, 14th ed. Association of Official Analytical Chemist, Washington, DC.
-
(1984)
Official Methods of Analysis, 14th Ed.
-
-
-
2
-
-
84987297811
-
Crosslinking of myosin heavy chains from cod, herring, and silver hake during thermal setting
-
Chan, J.K., Gill, T.A., and Paulson, A.T. 1992. Crosslinking of myosin heavy chains from cod, herring, and silver hake during thermal setting. J. Food Sci. 57: 906-912.
-
(1992)
J. Food Sci.
, vol.57
, pp. 906-912
-
-
Chan, J.K.1
Gill, T.A.2
Paulson, A.T.3
-
3
-
-
0018816617
-
Transglutaminases
-
Folk, J.E. 1980. Transglutaminases. Ann. Rev. Biochem. 49: 517-531.
-
(1980)
Ann. Rev. Biochem.
, vol.49
, pp. 517-531
-
-
Folk, J.E.1
-
4
-
-
0006655966
-
Mineral and proximate composition of Pacific coast fish
-
Gordon, D.T. and Roberts, G.L. 1977. Mineral and proximate composition of Pacific coast fish. J. Agric. Food Chem. 25: 1262-1268.
-
(1977)
J. Agric. Food Chem.
, vol.25
, pp. 1262-1268
-
-
Gordon, D.T.1
Roberts, G.L.2
-
5
-
-
0002482686
-
Structural failure in solid foods
-
E.B. Bagley and M. Peleg (Ed.), AVI Publishing Co., Westport, CT
-
Hamann, D.D. 1983. Structural failure in solid foods. In Physical Properties of Foods, E.B. Bagley and M. Peleg (Ed.), p. 351-383. AVI Publishing Co., Westport, CT.
-
(1983)
Physical Properties of Foods
, pp. 351-383
-
-
Hamann, D.D.1
-
6
-
-
84987350929
-
Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white
-
Hamann, D.D., Amato, P.M., Wu, M.C., and Foegeding, E.A. 1990. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white. J. Food Sci. 55: 665-669.
-
(1990)
J. Food Sci.
, vol.55
, pp. 665-669
-
-
Hamann, D.D.1
Amato, P.M.2
Wu, M.C.3
Foegeding, E.A.4
-
7
-
-
0000480505
-
Rheology and texture properties of surimi and surimi-based foods
-
T.C. Lanier and C.M. Lee (Ed.), Marcel Dekker, Inc., New York
-
Hamann, D.D. and MacDonald, G. 1992. Rheology and texture properties of surimi and surimi-based foods. In Surimi Technology, T.C. Lanier and C.M. Lee (Ed.), p. 429-491. Marcel Dekker, Inc., New York.
-
(1992)
Surimi Technology
, pp. 429-491
-
-
Hamann, D.D.1
MacDonald, G.2
-
8
-
-
21144480080
-
Comparison of reactivity of transglutaminase to various fish actomyosin
-
Hideyo, A. and Nobuo, S. 1993. Comparison of reactivity of transglutaminase to various fish actomyosin. Nippon Suisan Gakkaishi 59: 711-716.
-
(1993)
Nippon Suisan Gakkaishi
, vol.59
, pp. 711-716
-
-
Hideyo, A.1
Nobuo, S.2
-
10
-
-
85007905278
-
Effect of calcium ion concentration on the gelling properties and transglutaminase activity of walleye pollock surimi paste
-
Jianrong, W., Ikuo, K., Mikio, S., and Nobuo, S. 1994. Effect of calcium ion concentration on the gelling properties and transglutaminase activity of walleye pollock surimi paste. Nippon Suisan Gakkaishi 60: 107-113.
-
(1994)
Nippon Suisan Gakkaishi
, vol.60
, pp. 107-113
-
-
Jianrong, W.1
Ikuo, K.2
Mikio, S.3
Nobuo, S.4
-
11
-
-
84919691716
-
Temperature and pH affect transglutaminase-catalyzed "setting" of crude fish actomyosin
-
Joseph, D., Lanier, T.C., and Hamann, D.D. 1994. Temperature and pH affect transglutaminase-catalyzed "setting" of crude fish actomyosin. J. Food Sci. 59: 1018-1036.
-
(1994)
J. Food Sci.
, vol.59
, pp. 1018-1036
-
-
Joseph, D.1
Lanier, T.C.2
Hamann, D.D.3
-
12
-
-
84986522949
-
Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi
-
Kamath, G., Lanier, T.C., Foegeding, E.A., and Hamann, D.D. 1992. Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi. J. Food Biochem. 16: 151-172.
-
(1992)
J. Food Biochem.
, vol.16
, pp. 151-172
-
-
Kamath, G.1
Lanier, T.C.2
Foegeding, E.A.3
Hamann, D.D.4
-
14
-
-
0001215229
-
Setting response of Alaska pollock surimi compared with beef myofibrils
-
Kim, S.H., Carpenter, J.A., Lanier, T.C., and Wicker, L. 1993. Setting response of Alaska pollock surimi compared with beef myofibrils. J. Food Sci. 58: 531-534.
-
(1993)
J. Food Sci.
, vol.58
, pp. 531-534
-
-
Kim, S.H.1
Carpenter, J.A.2
Lanier, T.C.3
Wicker, L.4
-
15
-
-
85010125800
-
A study on the cross-linking reaction of myosin in kamaboko "suwari" gels
-
Kimura, I., Sugimoto, M., Toyoda, K., Seki, N., Arai, K., and Fugita, T. 1991. A study on the cross-linking reaction of myosin in kamaboko "suwari" gels. Nippon Suisan Gakkaishi 57: 1389-1396.
-
(1991)
Nippon Suisan Gakkaishi
, vol.57
, pp. 1389-1396
-
-
Kimura, I.1
Sugimoto, M.2
Toyoda, K.3
Seki, N.4
Arai, K.5
Fugita, T.6
-
16
-
-
85009648045
-
Reactivity of muscle transglutaminase on carp myofibrils and myosin B
-
Kishi, H., Nozawa, H., and Seki, N. 1991. Reactivity of muscle transglutaminase on carp myofibrils and myosin B. Nippon Suisan Gakkaishi 57: 1203-1210.
-
(1991)
Nippon Suisan Gakkaishi
, vol.57
, pp. 1203-1210
-
-
Kishi, H.1
Nozawa, H.2
Seki, N.3
-
17
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
18
-
-
71849104860
-
Protein measurement with Folin phenol reagent
-
Lowly, O.H., Rosebrough, N.J., Farr, A.L., and Randall, R.J. 1951. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193: 256-275.
-
(1951)
J. Biol. Chem.
, vol.193
, pp. 256-275
-
-
Lowly, O.H.1
Rosebrough, N.J.2
Farr, A.L.3
Randall, R.J.4
-
19
-
-
85008072296
-
Resting metabolism and myofibrillar Mg++-ATPase activity of carp
-
Misima, T., Mukai, H., Wu, Z., Tachibana, K., and Tsuchimoto, M. 1993. Resting metabolism and myofibrillar Mg++-ATPase activity of carp. Nippon Suisan Gakkaishi 59: 1213-1218.
-
(1993)
Nippon Suisan Gakkaishi
, vol.59
, pp. 1213-1218
-
-
Misima, T.1
Mukai, H.2
Wu, Z.3
Tachibana, K.4
Tsuchimoto, M.5
-
20
-
-
84893743812
-
Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
-
Morrissey, M.T., Wu, J.W., Lin, D., and An, H. 1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. J. Food Sci. 58: 1050-1054.
-
(1993)
J. Food Sci.
, vol.58
, pp. 1050-1054
-
-
Morrissey, M.T.1
Wu, J.W.2
Lin, D.3
An, H.4
-
22
-
-
0000323022
-
Chemistry of surimi gelation
-
T.C. Lanier and CM. Lee (Ed.) Marcel Dekker, Inc., New York
-
Niwa, E. 1992. Chemistry of surimi gelation. In Surimi Technology. T.C. Lanier and CM. Lee (Ed.), p. 389-427. Marcel Dekker, Inc., New York.
-
(1992)
Surimi Technology
, pp. 389-427
-
-
Niwa, E.1
-
23
-
-
0039402774
-
Varieties of fish and paste products
-
M. Okada, T. Imaki, and M. Yokozeki (Ed.). Koesisha-Kosikaku Publishing, Tokyo, Japan
-
Okada, M. 1981. Varieties of fish and paste products. In Kneaded Seafood Products. M. Okada, T. Imaki, and M. Yokozeki (Ed.). Koesisha-Kosikaku Publishing, Tokyo, Japan.
-
(1981)
Kneaded Seafood Products
-
-
Okada, M.1
-
24
-
-
26444584063
-
-
Surimi and Surimi Seafood, J.W. Park (Ed.). Oregon State University Seafood Lab, Astoria, OR
-
Park, J.W. 1996. Rheology and Texture. In Surimi and Surimi Seafood, J.W. Park (Ed.). Oregon State University Seafood Lab, Astoria, OR.
-
(1996)
Rheology and Texture
-
-
Park, J.W.1
-
25
-
-
84985261721
-
Rheological behavior and potential cross-linking of Pacific whiting surimi gel
-
Park, J.W., Yongsawatdigul, J., and Lin, T.M. 1994. Rheological behavior and potential cross-linking of Pacific whiting surimi gel. J. Food Sci. 59: 773-776.
-
(1994)
J. Food Sci.
, vol.59
, pp. 773-776
-
-
Park, J.W.1
Yongsawatdigul, J.2
Lin, T.M.3
-
26
-
-
85008134027
-
Transglutaminase activity in Alaska pollock muscle and surimi, and its reaction with myosin B
-
Seki, N., Uno, H., Lee, N.H., Kimura, I., Toyoda, K., Fujita., and Aral, K. 1990. Transglutaminase activity in Alaska pollock muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi 56: 125-132.
-
(1990)
Nippon Suisan Gakkaishi
, vol.56
, pp. 125-132
-
-
Seki, N.1
Uno, H.2
Lee, N.H.3
Kimura, I.4
Toyoda, K.5
Fujita6
Aral, K.7
-
27
-
-
85004488423
-
Species variations in the gel-forming characteristics of fish meat paste
-
Shimizu, Y., Machida, R., and Takenami, S. 1981. Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi 47: 95-104.
-
(1981)
Nippon Suisan Gakkaishi
, vol.47
, pp. 95-104
-
-
Shimizu, Y.1
Machida, R.2
Takenami, S.3
-
28
-
-
0003761474
-
-
NOAA Technical Memorandum NMFS F/SEC-11. U.S. Dept. of Commerce, Washington, DC
-
Sidwell, V.D. 1981. Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks, and Their Products. NOAA Technical Memorandum NMFS F/SEC-11. U.S. Dept. of Commerce, Washington, DC.
-
(1981)
Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks, and Their Products
-
-
Sidwell, V.D.1
-
29
-
-
0014690791
-
The reliability of molecular weight determination by dodecyl sulfate polyacrylamide gel electrophoresis
-
Weber, K. and Osborn, M. 1969. The reliability of molecular weight determination by dodecyl sulfate polyacrylamide gel electrophoresis. J. Biol. Chem. 224: 4406-4412.
-
(1969)
J. Biol. Chem.
, vol.224
, pp. 4406-4412
-
-
Weber, K.1
Osborn, M.2
-
30
-
-
26444570090
-
-
Frozen surimi product and process for preparing. US patent 5,028,444
-
Yamamoto, Y., Okubo, T., Hatayama, S., Naito, M., and Ebisu, T. 1991. Frozen surimi product and process for preparing. US patent 5,028,444.
-
(1991)
-
-
Yamamoto, Y.1
Okubo, T.2
Hatayama, S.3
Naito, M.4
Ebisu, T.5
-
31
-
-
0000507262
-
Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi
-
Yongsawatdigul, J. and Park, J.W. 1996. Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. J. Food Sci. 61: 149-153.
-
(1996)
J. Food Sci.
, vol.61
, pp. 149-153
-
-
Yongsawatdigul, J.1
Park, J.W.2
|