137 related articles for article (PubMed ID: 29089854)
1. The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat.
Malinowska-Pańczyk E; Kołodziejska I
Food Technol Biotechnol; 2017 Sep; 55(3):405-412. PubMed ID: 29089854
[TBL] [Abstract][Full Text] [Related]
2. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat.
Malinowska-Pańczyk E; Walecka M; Pawłowicz R; Tylingo R; Kołodziejska I
Food Sci Technol Int; 2014 Jul; 20(5):383-95. PubMed ID: 23751552
[TBL] [Abstract][Full Text] [Related]
3. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.
Liu W; Stevenson CD; Lanier TC
J Food Sci; 2013 Jul; 78(7):C971-7. PubMed ID: 23646872
[TBL] [Abstract][Full Text] [Related]
4. Thermal gelation properties of surimi-like material made fromsheep meat.
Antonomanolaki RE; Vareltzis KP; Georgakis SA; Kaldrymidou E
Meat Sci; 1999 Aug; 52(4):429-35. PubMed ID: 22062707
[TBL] [Abstract][Full Text] [Related]
5. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle.
Larsson K; Almgren A; Undeland I
J Agric Food Chem; 2007 Oct; 55(22):9027-35. PubMed ID: 17910510
[TBL] [Abstract][Full Text] [Related]
6. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle.
Angsupanich K; Edde M; Ledward DA
J Agric Food Chem; 1999 Jan; 47(1):92-9. PubMed ID: 10563855
[TBL] [Abstract][Full Text] [Related]
7. Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus).
Zamri AI; Ledward DA; Frazier RA
J Agric Food Chem; 2006 Apr; 54(8):2992-6. PubMed ID: 16608220
[TBL] [Abstract][Full Text] [Related]
8. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
[TBL] [Abstract][Full Text] [Related]
9. The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince.
Şayin Sert T; Coşkun F
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807218
[TBL] [Abstract][Full Text] [Related]
10. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
Lantto R; Puolanne E; Kalkkinen N; Buchert J; Autio K
J Agric Food Chem; 2005 Nov; 53(23):9231-7. PubMed ID: 16277427
[TBL] [Abstract][Full Text] [Related]
11. High pressure processing of meat: effects on ultrastructure and protein digestibility.
Kaur L; Astruc T; Vénien A; Loison O; Cui J; Irastorza M; Boland M
Food Funct; 2016 May; 7(5):2389-97. PubMed ID: 27143217
[TBL] [Abstract][Full Text] [Related]
12. RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel.
Nakayama T; Sato Y
J Texture Stud; 1971 Dec; 2(4):475-488. PubMed ID: 28370123
[TBL] [Abstract][Full Text] [Related]
13. High pressure/thermal treatment of meat batters prepared from freeze-thawed pork.
Carballo J; Cofrades S; Solas MT; Jiménez-Colmenero F
Meat Sci; 2000 Apr; 54(4):357-64. PubMed ID: 22060792
[TBL] [Abstract][Full Text] [Related]
14. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
Xiong YL; Blanchard SP; Ooizumi T; Ma Y
J Food Sci; 2010 Mar; 75(2):C215-21. PubMed ID: 20492228
[TBL] [Abstract][Full Text] [Related]
15. Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscle.
Ma H; Zhou G; Ledward DA; Yu X; Pan R
Int J Mol Sci; 2011; 12(5):3034-41. PubMed ID: 21686167
[TBL] [Abstract][Full Text] [Related]
16. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl
Wang Y; Zhou Y; Wang XX; Ma F; Xu BC; Li PJ; Chen CG
Food Chem; 2020 Jul; 319():126535. PubMed ID: 32187565
[TBL] [Abstract][Full Text] [Related]
17. Modifying textural and functional characteristics of fish (
Kunnath S; Jaganath B; Panda SK; Ravishankar CN; Gudipati V
J Food Sci Technol; 2022 Oct; 59(10):4122-4133. PubMed ID: 36193359
[TBL] [Abstract][Full Text] [Related]
18. The effect of high pressure on the functional properties of pork myofibrillar proteins.
Grossi A; Olsen K; Bolumar T; Rinnan Å; Øgendal LH; Orlien V
Food Chem; 2016 Apr; 196():1005-15. PubMed ID: 26593583
[TBL] [Abstract][Full Text] [Related]
19. High pressure processing effects on fish proteins.
Lanier TC
Adv Exp Med Biol; 1998; 434():45-55. PubMed ID: 9598189
[TBL] [Abstract][Full Text] [Related]
20. The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation.
Lee EJ; Kim YH; Lee NH; Hong SI; Yamamoto K; Kim YJ
Meat Sci; 2011 Mar; 87(3):219-22. PubMed ID: 21074947
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
