Zobrazeno 1 - 10
of 92
pro vyhledávání: '"suwari"'
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 723-729 (2018)
This study investigated possible differences in the suwari reaction among surimi and examined the possibility of using measurements obtained during the analysis of the suwari reaction as measures of quality. The changes in breaking strength during th
Externí odkaz:
https://doaj.org/article/31d247e71acc4a3d8e5c5c3d34665ab4
Autor:
Pereira, Thaís Regina de Castro, Cipriano, Lévison da Costa, Azevedo, Estella Francisco de, Farias, Camile de Oliveira Luz, Mano, Sergio Borges, Esmerino, Erick Almeida, Marsico, Eliane Teixeira
Publikováno v:
The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14897-01a
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14897-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14897-01a
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14897-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14897-01a
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
This survey sought to carry out a review on kamaboko, using articles from the CAPES journal system database, published between 2017 and 2022, addressing important points such as elaboration methodology, ingredients used in its preparation and product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::95939d4a7cabca56ca1a8e170c5835fd
https://periodicos.ufv.br/jcec/article/view/14897
https://periodicos.ufv.br/jcec/article/view/14897
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 5, Iss 1 (17) بهار, Pp 77-89 (2015)
Freshwater aquaculture especially hydrothermal fish is increased in recent years. In Chinese carp aquaculture, common carp (CyprinusCarpio)comprises the 15-20 percent of the aquaculture system. Foods obtained from farmed carps could be turn into valu
Externí odkaz:
https://doaj.org/article/2968b038b1ce43a983e25775fd0eafa4
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 723-729 (2018)
This study investigated possible differences in the suwari reaction among surimi and examined the possibility of using measurements obtained during the analysis of the suwari reaction as measures of quality. The changes in breaking strength during th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b829506d9b343b377d1896122cdc0c3f
https://doaj.org/article/31d247e71acc4a3d8e5c5c3d34665ab4
https://doaj.org/article/31d247e71acc4a3d8e5c5c3d34665ab4
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Fisheries science : FS. 67(4):710-717
To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d64d642909a515fdc3fa19af953daa24
http://hdl.handle.net/10126/3532
http://hdl.handle.net/10126/3532
Publikováno v:
Fisheries science : FS. 67(4):718-725
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3ea21267060f22ba9f0a612ba5f96aa9
http://hdl.handle.net/10126/3531
http://hdl.handle.net/10126/3531