-
1
-
-
0034001548
-
Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes
-
Alizadeh-Pasdar N, Li-Chan ECY. 2000. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. J Agric Food Chem 48:328-34.
-
(2000)
J Agric Food Chem
, vol.48
, pp. 328-334
-
-
Alizadeh-Pasdar, N.1
Li-Chan, E.C.Y.2
-
2
-
-
84986437097
-
Surimi-based imitation crab characteristics affected by heating method and end point temperature
-
Bertak JA, Karahadian C. 1995. Surimi-based imitation crab characteristics affected by heating method and end point temperature. J Food Sci 60(2):292-6.
-
(1995)
J Food Sci
, vol.60
, Issue.2
, pp. 292-296
-
-
Bertak, J.A.1
Karahadian, C.2
-
4
-
-
0031433220
-
Structural changes in cod myosin after modification with formaldehyde or frozen storage
-
Careche M, Li-Chan ECY. 1997. Structural changes in cod myosin after modification with formaldehyde or frozen storage. J Food Sci 62(4):717-22.
-
(1997)
J Food Sci
, vol.62
, Issue.4
, pp. 717-722
-
-
Careche, M.1
Li-Chan, E.C.Y.2
-
5
-
-
84987300695
-
Textural changes in precooked lobster (Homarus americanus) meat resulting from radurization followed by refrigerated storage
-
Dagbjartsson B, Solberg M. 1973. Textural changes in precooked lobster (Homarus americanus) meat resulting from radurization followed by refrigerated storage. J Food Sci 28:165-7.
-
(1973)
J Food Sci
, vol.28
, pp. 165-167
-
-
Dagbjartsson, B.1
Solberg, M.2
-
7
-
-
0000734038
-
Gamma radiation effects on shelf life and gel forming properties of washed Red Hake (Urophycis chuss) fish mince
-
Dymsza HA, Lee CM, Saibu LO, Haun J, Silverman GJ, Josephson ES. 1990. Gamma radiation effects on shelf life and gel forming properties of washed Red Hake (Urophycis chuss) fish mince. J Food Sci 55(6):1745-8.
-
(1990)
J Food Sci
, vol.55
, Issue.6
, pp. 1745-1748
-
-
Dymsza, H.A.1
Lee, C.M.2
Saibu, L.O.3
Haun, J.4
Silverman, G.J.5
Josephson, E.S.6
-
8
-
-
3042934967
-
Tissue sulfhydryl groups
-
Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophys 82:70-7.
-
(1959)
Arch Biochem Biophys
, vol.82
, pp. 70-77
-
-
Ellman, G.L.1
-
10
-
-
0002482686
-
Structural failure in solid foods
-
Bagley EB. Peleg M. editors. Westport, Conn.: AVI Publishing Co.
-
Hamann DD. 1983. Structural failure in solid foods. In: Bagley EB. Peleg M. editors. Physical properties of foods. Westport, Conn.: AVI Publishing Co. p 351-83.
-
(1983)
Physical Properties of Foods
, pp. 351-383
-
-
Hamann, D.D.1
-
11
-
-
85008112707
-
Effect of ultraviolet radiation on rheological properties of thermal gels from sardine and pork meat pastes
-
Ishizaki S, Hamada M, Iso N, Taguchi T. 1993. Effect of ultraviolet radiation on rheological properties of thermal gels from sardine and pork meat pastes. Nipp Suis Gakkai 59(7):1219-24.
-
(1993)
Nipp Suis Gakkai
, vol.59
, Issue.7
, pp. 1219-1224
-
-
Ishizaki, S.1
Hamada, M.2
Iso, N.3
Taguchi, T.4
-
12
-
-
85032070646
-
Ultraviolet denaturation of flying fish myosin and its fragments
-
Ishizaki S, Ogasawara M, Tanaka M, Taguchi T. 1994. Ultraviolet denaturation of flying fish myosin and its fragments. Fisheries Science 60(5):603-6.
-
(1994)
Fisheries Science
, vol.60
, Issue.5
, pp. 603-606
-
-
Ishizaki, S.1
Ogasawara, M.2
Tanaka, M.3
Taguchi, T.4
-
13
-
-
85008054299
-
Behavior of the sulfhydryl groups of carp actomyosin by heating
-
Itoh Y, Yoshinaka R, Ikeda S. 1979. Behavior of the sulfhydryl groups of carp actomyosin by heating. Nipp Suis Gakkai 45:1019-22.
-
(1979)
Nipp Suis Gakkai
, vol.45
, pp. 1019-1022
-
-
Itoh, Y.1
Yoshinaka, R.2
Ikeda, S.3
-
14
-
-
85004503526
-
Formation of polymeric molecules of protein resulting from intermolecular SS bonds formed during the gel formation of carp actomyosin by heting
-
Itoh Y, Yoshinaka R, Ikeda S. 1980. Formation of polymeric molecules of protein resulting from intermolecular SS bonds formed during the gel formation of carp actomyosin by heting. Nipp Suis Gakkai 46:621-4.
-
(1980)
Nipp Suis Gakkai
, vol.46
, pp. 621-624
-
-
Itoh, Y.1
Yoshinaka, R.2
Ikeda, S.3
-
15
-
-
0038234765
-
Microbial inactivation and electron penetration in surimi seafood during electron beam processing
-
Jaczynski J, Park JW. 2003a. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J Food Sci 68(5):1788-92.
-
(2003)
J Food Sci
, vol.68
, Issue.5
, pp. 1788-1792
-
-
Jaczynski, J.1
Park, J.W.2
-
16
-
-
0038300742
-
Physicochemical properties of surimi seafood as affected by electron beam and heat
-
Jaczynski J, Park JW. 2003b. Physicochemical properties of surimi seafood as affected by electron beam and heat. J Food Sci 68(5):1626-30.
-
(2003)
J Food Sci
, vol.68
, Issue.5
, pp. 1626-1630
-
-
Jaczynski, J.1
Park, J.W.2
-
17
-
-
0000730592
-
Cross-linking of mackerel surimi actomyosin by microbial transglutamizase and ultraviolet radiation
-
Jiang ST, Leu SZ, Tsai GJ. 1998. Cross-linking of mackerel surimi actomyosin by microbial transglutamizase and ultraviolet radiation. J Agric Food Chem 46:5278-82.
-
(1998)
J Agric Food Chem
, vol.46
, pp. 5278-5282
-
-
Jiang, S.T.1
Leu, S.Z.2
Tsai, G.J.3
-
18
-
-
84986449596
-
Chemical and physical changes in irradiated and frozen bombay duck
-
Kumta US, Gore MS. 1970. Chemical and physical changes in irradiated and frozen bombay duck. J Food Sci 35:456-60.
-
(1970)
J Food Sci
, vol.35
, pp. 456-460
-
-
Kumta, U.S.1
Gore, M.S.2
-
19
-
-
0001554239
-
Surimi gelation chemistry
-
Park JW, editor. New York: Marcel Dekker
-
Lanier TC. 2000. Surimi gelation chemistry. In: Park JW, editor. Surimi and surimi seafood. New York: Marcel Dekker. p 237-67.
-
(2000)
Surimi and Surimi Seafood
, pp. 237-267
-
-
Lanier, T.C.1
-
20
-
-
85014938976
-
The role of covalent crosslinking in the texturizing of the muscle proteins sols
-
Lee H, Lanier TC. 1995. The role of covalent crosslinking in the texturizing of the muscle proteins sols. J Muscle Foods 6:125-38.
-
(1995)
J Muscle Foods
, vol.6
, pp. 125-138
-
-
Lee, H.1
Lanier, T.C.2
-
22
-
-
0002915720
-
Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins
-
Monahan FJ, German JB, Kinsella JE. 1995. Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins. J Agric Food Chem 43:46-52.
-
(1995)
J Agric Food Chem
, vol.43
, pp. 46-52
-
-
Monahan, F.J.1
German, J.B.2
Kinsella, J.E.3
-
23
-
-
84893743812
-
Protease inhibitor effect on torsion measurements and autolysis of Pacific whiting surimi
-
Morrissey MT, Wu JW, Lin D, An H. 1993. Protease inhibitor effect on torsion measurements and autolysis of Pacific whiting surimi. J Food Sci 58:1050-4.
-
(1993)
J Food Sci
, vol.58
, pp. 1050-1054
-
-
Morrissey, M.T.1
Wu, J.W.2
Lin, D.3
An, H.4
-
25
-
-
0000791007
-
Surimi seafood: Products, market, and manufacturing
-
Park JW, editor. New York: Marcel Dekker
-
Park JW. 2000. Surimi seafood: products, market, and manufacturing. In: Park JW, editor. Surimi and surimi seafood. New York: Marcel Dekker. p 213-5.
-
(2000)
Surimi and Surimi Seafood
, pp. 213-215
-
-
Park, J.W.1
-
26
-
-
84985261721
-
Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel
-
Park JW, Yongsawatdigul J, Lin TM. 1994. Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel. J Food Sci 59(4):773-6.
-
(1994)
J Food Sci
, vol.59
, Issue.4
, pp. 773-776
-
-
Park, J.W.1
Yongsawatdigul, J.2
Lin, T.M.3
-
27
-
-
0032926829
-
Physical characteristics of surimi seafood as affected by thermal processing conditions
-
Shie JS, Park JW. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J Food Sci 64(2):287-90.
-
(1999)
J Food Sci
, vol.64
, Issue.2
, pp. 287-290
-
-
Shie, J.S.1
Park, J.W.2
-
28
-
-
0001048082
-
Role of SH in polymerization of myosin heavy chain during ice storage of carp actomyosin
-
Sompongse W, Itoh Y, Obatake A. 1996. Role of SH in polymerization of myosin heavy chain during ice storage of carp actomyosin. Fisheries Sci 62:110-3.
-
(1996)
Fisheries Sci
, vol.62
, pp. 110-113
-
-
Sompongse, W.1
Itoh, Y.2
Obatake, A.3
-
29
-
-
84987288531
-
Effect of ultraviolet radiation on thermal gelation of muscle pastes
-
Taguchi T, Ishizaki S, Tanaka M, Nagashima Y, Amano K. 1989. Effect of ultraviolet radiation on thermal gelation of muscle pastes. J Food Sci 54(6):1438-40.
-
(1989)
J Food Sci
, vol.54
, Issue.6
, pp. 1438-1440
-
-
Taguchi, T.1
Ishizaki, S.2
Tanaka, M.3
Nagashima, Y.4
Amano, K.5
-
30
-
-
0000686456
-
Effect of irradiation on meat proteins
-
Taub IA, Robbins FM, Simic MG, Walker JE, Wierbicki E. 1979. Effect of irradiation on meat proteins. Food Technol 5:184-93.
-
(1979)
Food Technol
, vol.5
, pp. 184-193
-
-
Taub, I.A.1
Robbins, F.M.2
Simic, M.G.3
Walker, J.E.4
Wierbicki, E.5
-
32
-
-
0033194974
-
Radiation processing to improve the quality of fishery products
-
Venugopal V, Doke SN, Thomas P. 1999. Radiation processing to improve the quality of fishery products. Crit Rev Food Sci Nutr 39(5):391-440.
-
(1999)
Crit Rev Food Sci Nutr
, vol.39
, Issue.5
, pp. 391-440
-
-
Venugopal, V.1
Doke, S.N.2
Thomas, P.3
-
33
-
-
84987359716
-
Effect of radurization on shear resistance and fragmentation of chicken muscle
-
Whiting RC, Richards JF. 1971. Effect of radurization on shear resistance and fragmentation of chicken muscle. J Food Sci 36:752-5.
-
(1971)
J Food Sci
, vol.36
, pp. 752-755
-
-
Whiting, R.C.1
Richards, J.F.2
-
35
-
-
0002567238
-
Mechanism of gel formation by proteins of muscle tissue
-
Ziegler GR, Acton JC. 1984. Mechanism of gel formation by proteins of muscle tissue. Food Technol 38:77-82.
-
(1984)
Food Technol
, vol.38
, pp. 77-82
-
-
Ziegler, G.R.1
Acton, J.C.2
|