Journal ArticleDOI
Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
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TLDR
The biochemical and gel properties of tilapia surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were studied in this paper, where the authors found that the solubility and recovery of protein was highest by using a conventional method, followed by an alkaline and acid-assisted process, respectively.About:
This article is published in Food Chemistry.The article was published on 2009-01-01. It has received 167 citations till now.read more
Citations
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Investigation on fish surimi gel as promising food material for 3D printing
TL;DR: In this article, the authors investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a material for 3D printing.
Journal ArticleDOI
Invited review: Modelling quality changes of fruits and vegetables during drying: a review
TL;DR: In this paper, a brief review of some advances in modelling quality changes of fruits and vegetables during drying is provided, including modelling of nutritional, colour, and selected physical changes, and approaches to monitoring and modelling microstructural changes are also mentioned.
Journal ArticleDOI
Alternatives for Efficient and Sustainable Production of Surimi: A Review
TL;DR: In this paper, a review discusses the potential role of surimi and opportunities for sustainable fish processing, by exploring available options on processing technologies and management of the environmental impact, and concludes that the surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load.
Journal ArticleDOI
Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting.
TL;DR: The physicochemical changes of tilapia muscle during salting are governed by the salting method and thesalting time applied.
Journal ArticleDOI
The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)
TL;DR: Different pretreatments of mince from brownstripe red snapper (Lutjanus vitta) including washing, membrane separation, washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis.
References
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Journal Article
Protein Measurement with the Folin Phenol Reagent
TL;DR: Procedures are described for measuring protein in solution or after precipitation with acids or other agents, and for the determination of as little as 0.2 gamma of protein.
Journal ArticleDOI
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Journal Article
Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Book
Functionality of Proteins in Food
TL;DR: This chapter discusses Solubility, Emulsifying Properties of Proteins, and the Mechanism of Protein-Water Interaction as well as investigating the role of protein concentration in the development of emulsifying properties.
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