-
1
-
-
0032954472
-
Microstructure of suwari and kamaboko sardine surimi gels
-
Alvarez C, Couso I, Tejada M. 1999a. Microstructure of suwari and kamaboko sardine surimi gels. J Sci Food Agric 79:839-44.
-
(1999)
J Sci Food Agric
, vol.79
, pp. 839-844
-
-
Alvarez, C.1
Couso, I.2
Tejada, M.3
-
2
-
-
0032818514
-
Thermal gel degradation (modori) in sardine surimi gels
-
Alvarez C, Couso I, Tejada M. 1999b. Thermal gel degradation (modori) in sardine surimi gels. J Food Sci 64:633-7.
-
(1999)
J Food Sci
, vol.64
, pp. 633-637
-
-
Alvarez, C.1
Couso, I.2
Tejada, M.3
-
3
-
-
0032993665
-
Highly concentrated branched oligosaccharides as cryoprotectant for surimi
-
Auh JH, Lee HG, Kim JW, Kim JC, Yoon HS, Park KH. 1999. Highly concentrated branched oligosaccharides as cryoprotectant for surimi. J Food Sci 64:418-22.
-
(1999)
J Food Sci
, vol.64
, pp. 418-422
-
-
Auh, J.H.1
Lee, H.G.2
Kim, J.W.3
Kim, J.C.4
Yoon, H.S.5
Park, K.H.6
-
4
-
-
0033028873
-
Gel forming additive effects on properties of thermally induced minced fish gel
-
Gao JC, Pigott GM, Reine B. 1999. Gel forming additive effects on properties of thermally induced minced fish gel. J Food Sci 64:414-7.
-
(1999)
J Food Sci
, vol.64
, pp. 414-417
-
-
Gao, J.C.1
Pigott, G.M.2
Reine, B.3
-
5
-
-
85008121495
-
Effect of temperature on reaction of heat-induced gel formation in smooth dogfish muscle
-
Kaminishi Y, Miki H, Isohata T, Nishimoto J. 1990. Effect of temperature on reaction of heat-induced gel formation in smooth dogfish muscle. Nipp Suis Gakkai 56:1285-92.
-
(1990)
Nipp Suis Gakkai
, vol.56
, pp. 1285-1292
-
-
Kaminishi, Y.1
Miki, H.2
Isohata, T.3
Nishimoto, J.4
-
6
-
-
0001166951
-
A formaldehyde-glutaraldehyde fixative of high osmolarity for use in electron microscopy
-
Karnovsky MJ. 1965. A formaldehyde-glutaraldehyde fixative of high osmolarity for use in electron microscopy. J Cell Biol 27:137A-8A.
-
(1965)
J Cell Biol
, vol.27
-
-
Karnovsky, M.J.1
-
7
-
-
21344434448
-
Reinforcement of ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope
-
Makinodan Y, Nakagawa T, Ando M, Matsuno S. 1996. Reinforcement of ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope. Nipp Suis Gakkai 62:654-8.
-
(1996)
Nipp Suis Gakkai
, vol.62
, pp. 654-658
-
-
Makinodan, Y.1
Nakagawa, T.2
Ando, M.3
Matsuno, S.4
-
8
-
-
85007990252
-
Studies on fish meat jellies (Kamaboko)-X. Electron microscopic observations on dispersion of myofibrils in Kamaboko
-
Miyake M, Hayashi K, Tanaka A, Niwa E. 1971. Studies on fish meat jellies (Kamaboko)-X. Electron microscopic observations on dispersion of myofibrils in Kamaboko. Nipp Suis Gakkai 37:534-9.
-
(1971)
Nipp Suis Gakkai
, vol.37
, pp. 534-539
-
-
Miyake, M.1
Hayashi, K.2
Tanaka, A.3
Niwa, E.4
-
9
-
-
84985204868
-
Thermally induced gelation of selected comminuted muscle systems - Rheological changes during processing, final strengths and microstructure
-
Montejano JG, Hamann DD, Lanier TC. 1984. Thermally induced gelation of selected comminuted muscle systems - Rheological changes during processing, final strengths and microstructure. J Food Sci 49:1496-1505.
-
(1984)
J Food Sci
, vol.49
, pp. 1496-1505
-
-
Montejano, J.G.1
Hamann, D.D.2
Lanier, T.C.3
-
11
-
-
85007898703
-
Photomicrographic examination of fish meat jelly
-
Okada M, Migita M. 1956. Photomicrographic examination of fish meat jelly. Nipp Suis Gakkai 22:265-71.
-
(1956)
Nipp Suis Gakkai
, vol.22
, pp. 265-271
-
-
Okada, M.1
Migita, M.2
-
12
-
-
0642363258
-
High-pressure-induced gel of sardine (sardina pilchardus) washed mince as affected by pressure-time-temperature
-
Pérez-Mateos M, Montero P. 1997. High-pressure-induced gel of sardine (sardina pilchardus) washed mince as affected by pressure-time-temperature. J Food Sci 62:1183-8.
-
(1997)
J Food Sci
, vol.62
, pp. 1183-1188
-
-
Pérez-Mateos, M.1
Montero, P.2
-
14
-
-
85008284749
-
Electron microscopic study on the processes of preparation of Kamaboko
-
Sato S, Nakagawa N, Tsuchiya T, Matsumoto JJ. 1987. Electron microscopic study on the processes of preparation of Kamaboko. Nipp Suis Gakkai 53:649-58.
-
(1987)
Nipp Suis Gakkai
, vol.53
, pp. 649-658
-
-
Sato, S.1
Nakagawa, N.2
Tsuchiya, T.3
Matsumoto, J.J.4
-
15
-
-
85008140040
-
Electron microscopic study of fine structures of Kamaboko fish jellies
-
Sato S, Tsuchiya T, Matsumoto JJ. 1984, Electron microscopic study of fine structures of Kamaboko fish jellies. Nipp Suis Gakkal 50:1869-76.
-
(1984)
Nipp Suis Gakkal
, vol.50
, pp. 1869-1876
-
-
Sato, S.1
Tsuchiya, T.2
Matsumoto, J.J.3
-
16
-
-
0003012817
-
Microstructure of surimi and surimi-based products
-
Lanier TC, Lee CM, editors. New York: Marcel Dekker Inc.
-
Sato S, Tsuchiya T. 1992. Microstructure of surimi and surimi-based products. In: Lanier TC, Lee CM, editors. Surimi technology. New York: Marcel Dekker Inc. p 501-18.
-
(1992)
Surimi Technology
, pp. 501-518
-
-
Sato, S.1
Tsuchiya, T.2
-
17
-
-
0001837417
-
Development of natural SEM and some applications
-
Yamada M, Kuboki K. 1993. Development of natural SEM and some applications. Acta Microscopia 2:1-13.
-
(1993)
Acta Microscopia
, vol.2
, pp. 1-13
-
-
Yamada, M.1
Kuboki, K.2
-
18
-
-
0013383584
-
Effects of high pressure and salt addition on fish meat surimi gels in the physical properties and their tastes
-
Yamada A, Yoshioka K. 1999. Effects of high pressure and salt addition on fish meat surimi gels in the physical properties and their tastes. Bull Nakamura Gakuen Univ 31:223-8.
-
(1999)
Bull Nakamura Gakuen Univ
, vol.31
, pp. 223-228
-
-
Yamada, A.1
Yoshioka, K.2
-
19
-
-
0013383702
-
Texture and microstructure of kamaboko - Effect of polyphosphate salt on this properties
-
Yamaguchi A, Abe Y, Ishioroshi M, Samejima K. 2000. Texture and microstructure of kamaboko -Effect of polyphosphate salt on this properties. New Food Indust 42:25-32.
-
(2000)
New Food Indust
, vol.42
, pp. 25-32
-
-
Yamaguchi, A.1
Abe, Y.2
Ishioroshi, M.3
Samejima, K.4
|