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For: Taskaya L, Chen YC, Jaczynski J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Number Cited by Other Article(s)
1
Guo W, Zhan M, Liu H, Fu X, Wu W. Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds' Content and Gelling Properties of Isolated Protein from Silver Carp. Foods 2023;12:939. [PMID: 36900456 PMCID: PMC10000965 DOI: 10.3390/foods12050939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/13/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023]  Open
2
A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS. Foods 2022;11:foods11244027. [PMID: 36553769 PMCID: PMC9778236 DOI: 10.3390/foods11244027] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022]  Open
3
You S, Yang S, Li L, Zheng B, Zhang Y, Zeng H. Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein. Foods 2022;11:foods11223546. [PMID: 36429138 PMCID: PMC9689813 DOI: 10.3390/foods11223546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 11/11/2022]  Open
4
Hailan L, Zhao Q, Liu W, Liao T, Huang Y, Xiaoyan Z. Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
5
Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models. Food Res Int 2022;158:111578. [DOI: 10.1016/j.foodres.2022.111578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022]
6
Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021;21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
7
Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations. Foods 2021;10:foods10091984. [PMID: 34574094 PMCID: PMC8471538 DOI: 10.3390/foods10091984] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022]  Open
8
Jung H, Moon JH, Park JW, Yoon WB. Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
9
Xu L, Luo Y, Fu X, Luo F, Xu Y, Sun S. Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food Sci Nutr 2019;7:2404-2411. [PMID: 31367369 PMCID: PMC6657708 DOI: 10.1002/fsn3.1101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 04/27/2019] [Accepted: 05/04/2019] [Indexed: 12/24/2022]  Open
10
Liu L, He Y, Shi L, Xiong S, Huang Q, You J, Hu Y, Yin T. Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019;99:3926-3932. [PMID: 30701559 DOI: 10.1002/jsfa.9616] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/22/2019] [Accepted: 01/28/2019] [Indexed: 06/09/2023]
11
Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
12
Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1209798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
13
Chang T, Wang C, Yang H, Xiong S, Liu Y, Liu R. Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1085395] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
14
Paker I, Matak KE. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016;96:280-286. [PMID: 25641161 DOI: 10.1002/jsfa.7091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 12/03/2014] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
15
Paker I, Matak KE. Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.045] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
16
Paker I, Beamer S, Jaczynski J, Matak KE. pH shift protein recovery with organic acids on texture and color of cooked gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015;95:275-280. [PMID: 24777972 DOI: 10.1002/jsfa.6712] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 04/10/2014] [Accepted: 04/21/2014] [Indexed: 06/03/2023]
17
Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chem 2014;148:70-6. [DOI: 10.1016/j.foodchem.2013.10.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Revised: 09/19/2013] [Accepted: 10/01/2013] [Indexed: 10/26/2022]
18
Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chem 2013;141:201-8. [DOI: 10.1016/j.foodchem.2013.02.111] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 01/07/2013] [Accepted: 02/26/2013] [Indexed: 10/27/2022]
19
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish. Food Chem 2013;139:777-85. [PMID: 23561173 DOI: 10.1016/j.foodchem.2013.01.077] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 01/02/2013] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
20
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
21
Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012;92:2534-2542. [PMID: 22488651 DOI: 10.1002/jsfa.5668] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 02/15/2012] [Accepted: 02/17/2012] [Indexed: 05/31/2023]
22
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
23
Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
24
Pietrowski BN, Tahergorabi R, Jaczynski J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
25
Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
26
Tahergorabi R, Jaczynski J. Physicochemical changes in surimi with salt substitute. Food Chem 2011;132:1281-1286. [PMID: 29243612 DOI: 10.1016/j.foodchem.2011.11.104] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2011] [Revised: 11/18/2011] [Accepted: 11/23/2011] [Indexed: 11/29/2022]
27
Pietrowski BN, Tahergorabi R, Matak KE, Tou JC, Jaczynski J. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chem 2011;129:912-9. [PMID: 25212318 DOI: 10.1016/j.foodchem.2011.05.044] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2010] [Revised: 03/14/2011] [Accepted: 05/05/2011] [Indexed: 11/19/2022]
28
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
29
Gehring C, Gigliotti J, Moritz J, Tou J, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.078] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
30
Development of nutraceutical egg products with omega-3-rich oils. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.12.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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