Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 10-14
- https://doi.org/10.1111/j.1365-2621.1995.tb05595.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting SurimiJournal of Food Science, 1993
- Quality of Heated Gel from Walleye Pollack Surimi by Applying Joule Heat.NIPPON SUISAN GAKKAISHI, 1992
- Properties of Kamaboko Gels Prepared by Using a New Heating Apparatus.NIPPON SUISAN GAKKAISHI, 1992
- Control of Muscle Softening and Protease‐Parasite Interactions in Arrowtooth Flounder Atheresthes stomiasJournal of Food Science, 1990
- Proteolytic Activity of Surimi from Pacific Whiting (Merluccius productus) and Heat‐Set Gel TextureJournal of Food Science, 1989
- Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi ProductionJournal of Food Science, 1989
- Effects of Heat-Stable Alakaline Protease Activity of Atlantic Menhaden (Brevootii tyrannus) on Surimi GelsJournal of Food Science, 1988
- Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Journal of Food Science, 1983
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970