Mostrando 81 - 100 Resultados de 188 Para Buscar 'Sigurimi~', tiempo de consulta: 2.71s Limitar resultados
  1. 81
    “…Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. …”
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    Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles
  2. 82
    “…The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. …”
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    Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS
  3. 83
    “…Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. …”
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    Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
  4. 84
    “…Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. …”
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    Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
  5. 85
    por Olivares Baez, María del Pilar
    Publicado 1993
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    Efecto del crioprotector sobre la adsorción en agua en surimis liofilizados de tilapia (Orochromis nilotica) y trucha (cyanoscion nothus)
  6. 86
    por Zhu, Kai, Yan, Wen, Dai, Zhiyuan, Zhang, Yiqi
    Publicado 2022
    “…The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. …”
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    Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C
  7. 87
    “…The stress and strain properties of surimi gels (72.49% moisture content) under large deformation were analyzed during penetration (cylindrical, conical, and spherical puncture) and extension (ring tensile) tests. …”
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    Stress and Strain Characteristics under the Large Deformation of Surimi Gel during Penetration and Extension Tests Using Digital Image Correlation and the Numerical Simulation Method
  8. 88
    “…The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. …”
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    Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
  9. 89
    “…Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. …”
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    Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
  10. 90
    “…The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. …”
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    Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)
  11. 91
    “…Divalent calcium ions (Ca(2+)) are often used in surimi gels to improve their physicochemical characteristics. …”
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    A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy
  12. 92
    por Zhang, Yan, Chang, Sam K.C.
    Publicado 2023
    “…The texture of surimi-like gels made from the protein isolate extracted from catfish byproducts has been proven to be brittle and lack elasticity. …”
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    Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling
  13. 93
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    Watching Nature Videos Promotes Physiological Restoration: Evidence From the Modulation of Alpha Waves in Electroencephalography
  14. 94
    por Aljaber, Abeer, Al-Surimi, Khaled
    Publicado 2015
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    Promoting oral health practice among patients with diabetes attending primary health care clinics
  15. 95
    por Alshieban, Saeed, Al-Surimi, Khaled
    Publicado 2015
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    Reducing turnaround time of surgical pathology reports in pathology and laboratory medicine departments
  16. 96
    por Al Ahmed, Ali, Al-Surimi, Khaled
    Publicado 2015
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    Improving efficiency management of radiopharmaceutical materials at a nuclear medicine department
  17. 97
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    Promoting the role of patients in improving hand hygiene compliance amongst health care workers
  18. 98
    por Al Saleem, Nouf, Al-Surimi, Khaled
    Publicado 2016
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    Reducing the occurrence of errors in a laboratory's specimen receiving and processing department
  19. 99
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    Daily routine versus on-demand chest radiograph policy and practice in adult ICU patients- clinicians’ perspective
  20. 100
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    Exercise and heart failure: an update
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