Search results: Sage Journals

Retricted accessResearch articleFirst published June, 1996

Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

M. Dondero, C. Sepúlveda, E. Curotto

Food Science and Technology International

Retricted accessResearch articleFirst published February, 2002

Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

M. Dondero, E. Curotto, V. Figueroa

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2004

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

G. Tabilo-Munizaga, G. V. Barbosa-Cánovas

Food Science and Technology International

Retricted accessResearch articleFirst published June, 2026

Whey protein effects on properties and structure of hairtail surimi gel

Gongmin Guo, Qiuyue Li, Linli Du [...]

Food Science and Technology International

Retricted accessResearch articleFirst published February, 1997

Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)

E. Álvarez-Parrilla, A. Puig, M.A. Lluch

Food Science and Technology International

Retricted accessResearch articleFirst published September, 2018

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma ) surimi

Xiangyu Liu, Dandan Feng, Lei Ji [...]

Food Science and Technology International

Retricted accessResearch articleFirst published June, 1999

Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

C.M. Dondero, S.P. Concha, V.E. Curotto

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2000

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

J.M. Aguilera, J. Ortiz

Food Science and Technology International

Retricted accessResearch articleFirst published October, 2013

Effects of soybean protein,potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2004

Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type

J. Ortiz, J. M. Aguilera

Food Science and Technology International

Retricted accessResearch articleFirst published June, 1996

Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

M. Dondero, C. Sepúlveda, E. Curotto

Food Science and Technology International

Retricted accessResearch articleFirst published February, 2002

Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

M. Dondero, E. Curotto, V. Figueroa

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2004

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

G. Tabilo-Munizaga, G. V. Barbosa-Cánovas

Food Science and Technology International

Retricted accessResearch articleFirst published June, 2026

Whey protein effects on properties and structure of hairtail surimi gel

Gongmin Guo, Qiuyue Li, Linli Du [...]

Food Science and Technology International

Retricted accessResearch articleFirst published February, 1997

Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)

E. Álvarez-Parrilla, A. Puig, M.A. Lluch

Food Science and Technology International

Retricted accessResearch articleFirst published September, 2018

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma ) surimi

Xiangyu Liu, Dandan Feng, Lei Ji [...]

Food Science and Technology International

Retricted accessResearch articleFirst published June, 1999

Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

C.M. Dondero, S.P. Concha, V.E. Curotto

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2000

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

J.M. Aguilera, J. Ortiz

Food Science and Technology International

Retricted accessResearch articleFirst published October, 2013

Effects of soybean protein,potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice

Food Science and Technology International

Retricted accessResearch articleFirst published August, 2004

Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type

J. Ortiz, J. M. Aguilera

Food Science and Technology International