These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
218 related articles for article (PubMed ID: 20597095)
1. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). Shaviklo GR; Thorkelsson G; Arason S; Kristinsson HG; Sveinsdottir K J Sci Food Agric; 2010 Sep; 90(12):2133-43. PubMed ID: 20597095 [TBL] [Abstract][Full Text] [Related]
2. Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens). Shaviklo GR; Thorkelsson G; Arason S; Sveinsdottir K J Food Sci Technol; 2012 Jun; 49(3):309-18. PubMed ID: 23729850 [TBL] [Abstract][Full Text] [Related]
3. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi. Li DK; Lin H; Kim SM J Food Sci; 2008 May; 73(4):C227-34. PubMed ID: 18460115 [TBL] [Abstract][Full Text] [Related]
4. Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi. Ramírez JA; Velazquez G; Echevarría GL; Torres JA Bioresour Technol; 2007 Aug; 98(11):2148-53. PubMed ID: 17071079 [TBL] [Abstract][Full Text] [Related]
5. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. Ayadi MA; Khemakhem M; Belgith H; Attia H J Food Sci; 2008 Aug; 73(6):E281-7. PubMed ID: 18782229 [TBL] [Abstract][Full Text] [Related]
7. Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. Senthil A; Mamatha BS; Mahadevaswamy M Int J Food Sci Nutr; 2005 Aug; 56(5):327-35. PubMed ID: 16236594 [TBL] [Abstract][Full Text] [Related]
8. Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties. Vardanega R; Muzio AFV; Silva EK; Prata AS; Meireles MAA Food Res Int; 2019 Feb; 116():932-941. PubMed ID: 30717026 [TBL] [Abstract][Full Text] [Related]
9. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Sultana A; Aghajanzadeh S; Thibault B; Ratti C; Khalloufi S Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13347. PubMed ID: 38650473 [TBL] [Abstract][Full Text] [Related]
10. Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens). Karlsdottir MG; Sveinsdottir K; Kristinsson HG; Villot D; Craft BD; Arason S Food Chem; 2014 Dec; 164():476-84. PubMed ID: 24996360 [TBL] [Abstract][Full Text] [Related]
11. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Yin T; Park JW Food Chem; 2014 May; 150():463-8. PubMed ID: 24360476 [TBL] [Abstract][Full Text] [Related]
13. Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe. Bechtel PJ; Chantarachoti J; Oliveira AC; Sathivel S J Food Sci; 2007 Jun; 72(5):S338-43. PubMed ID: 17995752 [TBL] [Abstract][Full Text] [Related]
14. Thermal syneresis affected by heating schedule and moisture level in surimi gels. Park YD; Yoon KS; Lee CM J Food Sci; 2008 Mar; 73(2):E103-7. PubMed ID: 18298723 [TBL] [Abstract][Full Text] [Related]
15. Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methods. Sogi DS; Siddiq M; Greiby I; Dolan KD Food Chem; 2013 Dec; 141(3):2649-55. PubMed ID: 23871007 [TBL] [Abstract][Full Text] [Related]
16. Different additives to enhance the gelation of surimi gel with reduced sodium content. Cando D; Herranz B; Borderías AJ; Moreno HM Food Chem; 2016 Apr; 196():791-9. PubMed ID: 26593556 [TBL] [Abstract][Full Text] [Related]
17. Gelatin from Saithe ( Yesiltas B; Robert C; Petersen HO; Jessen F; Ajalloueian F; Mohammadifar MA; Jacobsen C; Sloth JJ; Jakobsen G; Casanova F Mar Drugs; 2022 Nov; 20(12):. PubMed ID: 36547886 [TBL] [Abstract][Full Text] [Related]
18. Production of ‘kedondong’ (Spondias cytherea Sonnerat) powder as affected by different drying methods. Chang LS; Lau KQ; Tan CP; Yusof YA; Nyam KL; Pui LP Acta Sci Pol Technol Aliment; 2021; 20(4):417-421. PubMed ID: 34724366 [TBL] [Abstract][Full Text] [Related]
19. Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies. Pires C; Clemente T; Batista I J Sci Food Agric; 2013 Mar; 93(4):771-80. PubMed ID: 22806771 [TBL] [Abstract][Full Text] [Related]
20. Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan. Koç M; Koç B; Susyal G; Yilmazer MS; Bağdatlıoğlu N; Kaymak-Ertekin F J Food Sci; 2011; 76(9):S508-15. PubMed ID: 22416722 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]