Keywords: سوریمی; Vacuum-freeze drying; Surimi; Fish protein; Magnetic resonance imaging; Pre-mixed powder;
مقالات ISI سوریمی (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سوریمی; Surimi; Microwave combined with steam; Water bath; Water; Gel quality; Energy;
Keywords: سوریمی; Surimi; Gel strength; Water bath; Microwave; Microstructure;
Keywords: سوریمی; Surimi; Fish bones; Tri-step infrared spectroscopy; ATR-IR microspectroscopic imaging; Recognition;
Keywords: سوریمی; Gellan; Surimi; Textural property; Sensory analysis; Microstructure;
Keywords: سوریمی; Fish protein isolate; Surimi; Rigor mortis; Gelation; Tilapia;
Keywords: سوریمی; Acoustic intensity; Gel strength; Media; Ultrasound; Surimi;
Keywords: سوریمی; Fish protein isolate; Surimi; Frozen whole fish; Salt;
Keywords: سوریمی; Surimi; High-pressure; Transglutaminase; Cystine; Lysine; Low salt content
Keywords: سوریمی; Salmon plasma; Protease inhibitor; Surimi; Pacific whiting; Autolysis;
Keywords: سوریمی; Surimi; Ring tensile test; Laplace’s law; True stress–strain; Image analysis
Keywords: سوریمی; Surimi; NaCl reduction; High pressure; Gelation; Myosin;
Keywords: سوریمی; Coconut husk extract; Cross-linking; Phenolic compounds; Sardine; Surimi; Gelation;
Keywords: سوریمی; Surimi; Nano-scaled fish bone; Particle size; Transglutaminase; Microstructure;
Keywords: سوریمی; Reflectance spectroscopy; Heat transfer modeling; Temperature; Thermal processing; Surimi
Keywords: سوریمی; Surimi; Gelation; Nano-scaled fish bone; Transglutaminase; SDS-PAGE;
Keywords: سوریمی; Surimi; Dietary fiber; Differential scanning calorimetry; Dymanic rheology; Shear stress and strain; Product quality; Food product development; Nutraceutical food; Functional food;
Keywords: سوریمی; Soluble protein extraction; Surimi; Mathematical model; Simulation
Keywords: سوریمی; Diffusion; NaCl; Surimi; Cooking; Fish
Keywords: سوریمی; Surimi; Myctophid; Lanternfish; Microbiological quality; Physicochemical properties;
Keywords: سوریمی; Surimi; Gelation; Endothermic transitions; Ingredient interactions; Dietary fibre; Salt substitute; Fish oil; Algal oil; Flaxseed oil; Omega-3 fatty acids; Functional food; Nutraceutical food; Food product development;
Keywords: سوریمی; Protein isolate; Surimi; Gelation; Microbial transglutaminase; Lipids; Myoglobin;
Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix)
Keywords: سوریمی; Vacuum chopping; Surimi; Disulfide bond; Surface hydrophobicity; Gel properties; Microstructure;
Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)
Keywords: سوریمی; β-Mercaptoethanol (PubChem CID: 1567); Egtazic acid (EGTA, PubChem CID: 6207); Adenosine 5â²-triphosphate (ATP, PubChem CID: 5957); 2,4,6-Trinitrobenzene Sulfonate (TNBS, PubChem CID: 11045); Trometamol (Tris, PubChem CID: 6503); Monodansylcadaverine (M
Short communicationDevelopment of primer set for the identification of fish species in surimi products using denaturing gradient gel electrophoresis
Keywords: سوریمی; Surimi; Denaturing gradient gel electrophoresis; Identification; Universal primer;
FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions
Keywords: سوریمی; FT-IR spectroscopy; Raman spectroscopy; Fish protein isolate; Surimi; Chopping conditions;
Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus)
Keywords: سوریمی; Tuna; Surimi; Trypsin inhibitor; Gel properties; Proteinases;
Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran
Keywords: سوریمی; Surimi; Dietary fiber; Oat bran; Texture; Color;
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
Keywords: سوریمی; High pressure; Setting; Heat-induced gelation; Threadfin bream; Surimi
Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration
Keywords: سوریمی; Dielectric properties; Surimi; Myofibrillar protein; Salt; Viscosity;
Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles
Keywords: سوریمی; MDA, malondialdehyde; MRFM, mechanically recovered fish meat; TBARS, thiobarbituric acid-reactive substances; TCA, trichloroacetic acidMechanically recovered fish meat; Surimi; Microstructure; Color; Chemical composition; Lipid oxidation
Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing
Keywords: سوریمی; Surimi; Myosine; Transglutaminase; HPP; Gel properties;
Effect of trypsin inhibitor in adzuki bean (Vigna angularis) on proteolysis and gel properties of threadfin bream (Nemipterus bleekeri)
Keywords: سوریمی; Surimi; Trypsin inhibitor; Autolysis; Gel properties; Proteinases;
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel
Keywords: سوریمی; Cathepsin L; Carp; Surimi; Purification; Gel strength; SDS-PAGE;
Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans
Keywords: سوریمی; Surimi; Fermentation; Enzyme; Size-exclusion HPLC; Amino acids;
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
Keywords: سوریمی; High pressure; Transglutaminase; Setting; Heat-induced gelation; Alaska pollock; Surimi;
Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants
Keywords: سوریمی; Sorbitol; Sucrose; Plasticiser; Fish muscle; Surimi; Mince
Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase
Keywords: سوریمی; Surimi; Gel; Fish gelatin; Microbial transglutaminase; Cross-linkers
Gel strengthening effect of zinc salts in surimi from yellow stripe trevally
Keywords: سوریمی; Surimi; Divalent cation; Salt bridge; Gelation; Zinc; Cross-linking
Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles
Keywords: سوریمی; Cryoprotectant; Gelatin hydrolysate; Surimi; Freeze-thaw; Physicochemical property; Blacktip shark;
Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)
Keywords: سوریمی; Autolytic activity; Bambara groundnut; Surimi; Threadfin bream; Gel; Inhibitor;
Physicochemical changes in surimi with salt substitute
Keywords: سوریمی; Surimi; Salt substitute; Differential scanning calorimetry; Rheology; Texture;
Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy
Keywords: سوریمی; Reflectance spectroscopy; Endpoint temperature; Surimi; Food processing;
Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils
Keywords: سوریمی; Surimi; Differential scanning calorimetry; Elastic modulus; Shear stress; Nutraceutical food products; ω-3 polyunsaturated fatty acids; Flaxseed oil; Algae oil; Menhaden oil; Krill oil
Salt substitution in surimi seafood and its effects on instrumental quality attributes
Keywords: سوریمی; Surimi; Texture; Color; Salt; Salt substitute; Food product development;
Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
Keywords: سوریمی; Low-salt gel; Surimi; Microwave heating; Silver carp; Gel strength; Microstructure
Purification and characterisation of cathepsin L from the skeletal muscle of blue scad (Decapterus maruadsi) and comparison of its role with myofibril-bound serine proteinase in the degradation of myofibrillar proteins
Keywords: سوریمی; Blue scad; Cathepsin L; MBSP; Degradation; Surimi;
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing
Keywords: سوریمی; Surimi; Chicken breast; pH adjustment; NaCl;
Chemical properties of surimi seafood nutrified with Ï-3 rich oils
Keywords: سوریمی; Surimi; Nutraceutical food products; Ï-3 Polyunsaturated fatty acids; Flaxseed oil; Menhaden oil; Algae oil; Krill oil;
Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products
Keywords: سوریمی; Aerobic spore-forming bacteria; Surimi; Biodiversity; Bacillus spp.; Heat resistance