New Alternatives in Seafood Restructured Products

Obtaining a Restructured Seafood Product from Non-Functional Fish Muscle by Glucomannan Addition: First Steps

(2013) Beatriz Herranz et al.   Journal of Aquatic Food Product Technology

New Insights into the High-Pressure Processing of Meat and Meat Products

(2012) H. Simonin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Thermostability analyses of glucomannan gels. Concentration influence

(2012) Beatriz Herranz et al.   FOOD HYDROCOLLOIDS

Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

(2012) MJ Martelo-Vidal et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

(2012) Reza Tahergorabi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effects of Sodium Alginate on Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored at 4 ± 2°C

(2012) Ali Hamzeh et al.   Journal of Aquatic Food Product Technology

Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

(2012) Reza Tahergorabi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives

(2012) Patricia Barrios-Peralta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products

(2011) Helena María Moreno et al.   Food Science and Technology

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

(2011) José A. Ramírez et al.   FOOD HYDROCOLLOIDS

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

(2011) Brittney N. Pietrowski et al.   FOOD HYDROCOLLOIDS

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

(2011) Xiangjin Fu et al.   FOOD HYDROCOLLOIDS

Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

(2011) Beatriz Herranz et al.   FOOD HYDROCOLLOIDS

Mercury Distribution and Lipid Oxidation in Fish Muscle: Effects of Washing and Isoelectric Protein Precipitation

(2011) Yuansheng Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Technological Effect and Nutritional Value of Dietary AntioxidantFucusFiber Added to Fish Mince

(2011) Maria Elena Diaz-Rubio et al.   Journal of Aquatic Food Product Technology

Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

(2011) Carlos Cardoso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing persistent organic pollutants while maintaining long chain omega-3 fatty acid in farmed Atlantic salmon using decontaminated fish oils for an entire production cycle

(2010) M.H.G. Berntssen et al.   CHEMOSPHERE

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

(2010) C. Cardoso et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

(2010) Helena M. Moreno et al.   Innovative Food Science & Emerging Technologies

Effects of Refining and Removal of Persistent Organic Pollutants by Short-Path Distillation on Nutritional Quality and Oxidative Stability of Fish Oil

(2010) Åge Oterhals et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.

(2010) Melinda Chua et al.   JOURNAL OF ETHNOPHARMACOLOGY

Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

(2010) Manuel Angel Iglesias-Otero et al.   JOURNAL OF FOOD ENGINEERING

GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS

(2010) H.M. MORENO et al.   JOURNAL OF MUSCLE FOODS

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets

(2010) Fei Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

(2010) M.J. Beriain et al.   MEAT SCIENCE

Removal of dioxins and dioxin-like PCBs from fish oil by countercurrent supercritical CO2 extraction and activated carbon treatment

(2009) Ayato Kawashima et al.   CHEMOSPHERE

Alternatives for Efficient and Sustainable Production of Surimi: A Review

(2009) A.M. Martín-Sánchez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

(2009) Guangquan Xiong et al.   FOOD CHEMISTRY

Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

(2009) Helena M. Moreno et al.   FOOD CHEMISTRY

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

(2009) P. Basaran et al.   FOOD CHEMISTRY

Removal of Lipids, Dioxins, and Polychlorinated Biphenyls during Production of Protein Isolates from Baltic Herring (Clupea harengus) Using pH-Shift Processes

(2009) Sofia K. Marmon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi

(2009) Helena M. Moreno et al.   Journal of Aquatic Food Product Technology

Removal of Cadmium and Lead from Aqueous Solution by Enterococcus faecium Strains

(2009) A. Topcu et al.   JOURNAL OF FOOD SCIENCE

Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis) muscle, with addition of microbial transglutaminase

(2009) Helena M Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

(2009) Carlos Cardoso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Removal of cadmium from scallop processing waste by washing with weak acid solution and utilization of useful constituents for organic fertilizer manufacturing

(2008) Huifeng REN et al.   FISHERIES SCIENCE

Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases

(2008) Bung-Orn Hemung et al.   FOOD CHEMISTRY

Raman analysis of surimi gelation by addition of wheat dietary fibre

(2008) Ignacio Sánchez-González et al.   FOOD CHEMISTRY

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

(2008) Isabel Sánchez-Alonso et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reduction of Persistent Organic Pollutants in Fishmeal: A Feasibility Study

(2008) Åge Oterhals et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT –18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca2+IONS AND MTGase

(2008) PANAYOTIS D. KARAYANNAKIDIS et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

(2008) S. Benjakul et al.   JOURNAL OF FOOD SCIENCE

Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature

(2008) Helena M Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

(2007) I. Sánchez-Alonso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY