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Journal Abstract Search

286 related items for PubMed ID: 18576994

  • 1. Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Green BW.
    J Food Sci; 2008 Jun; 73(5):E218-26. PubMed ID: 18576994
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
    [Abstract] [Full Text] [Related]

  • 3. Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values.
    Davenport MP, Kristinsson HG.
    J Food Sci; 2011 Apr; 76(3):E240-7. PubMed ID: 21535823
    [Abstract] [Full Text] [Related]

  • 4. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
    Cofrades S, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Apr; 87(4):373-80. PubMed ID: 21145666
    [Abstract] [Full Text] [Related]

  • 5. Beef patty composition: effects of fat content and cooking method.
    Berry BW, Leddy K.
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [Abstract] [Full Text] [Related]

  • 6. Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties.
    Sarıçoban C, Yılmaz MT, Karakaya M.
    Meat Sci; 2009 Dec; 83(4):610-9. PubMed ID: 20416650
    [Abstract] [Full Text] [Related]

  • 7. Effect of microbial transglutaminase on spaghetti quality.
    Aalami M, Leelavathi K.
    J Food Sci; 2008 Jun; 73(5):C306-12. PubMed ID: 18576974
    [Abstract] [Full Text] [Related]

  • 8. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD, Ordóñez JA, de la Hoz L, Herrero AM, Cambero MI.
    Meat Sci; 2010 Apr; 84(4):747-54. PubMed ID: 20374852
    [Abstract] [Full Text] [Related]

  • 9. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S, Somboonpanyakul P, Quinton M, Smith A.
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [Abstract] [Full Text] [Related]

  • 10. Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).
    Sehgal HS, Shahi M, Sehgal GK, Thind SS.
    Int J Food Sci Nutr; 2008 May; 59(3):192-201. PubMed ID: 17852491
    [Abstract] [Full Text] [Related]

  • 11. 2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin.
    Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P.
    J Food Sci; 2007 May; 72(4):C188-95. PubMed ID: 17995759
    [Abstract] [Full Text] [Related]

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  • 13. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates.
    Chanarat S, Benjakul S.
    Food Chem; 2013 Jan 15; 136(2):929-37. PubMed ID: 23122146
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  • 15. Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin.
    Hernàndez-Balada E, Taylor MM, Phillips JG, Marmer WN, Brown EM.
    Bioresour Technol; 2009 Jul 15; 100(14):3638-43. PubMed ID: 19324543
    [Abstract] [Full Text] [Related]

  • 16. Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.
    da Silva LV, Prinyawiwatkul W, King JM, No HK, Bankston JD, Ge B.
    Food Microbiol; 2008 Dec 15; 25(8):958-63. PubMed ID: 18954730
    [Abstract] [Full Text] [Related]

  • 17. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales.
    Wangtueai S, Noomhorm A, Regenstein JM.
    J Food Sci; 2010 Dec 15; 75(9):C731-9. PubMed ID: 21535584
    [Abstract] [Full Text] [Related]

  • 18. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness.
    Benjakul S, Phatcharat S, Tammatinna A, Visessanguan W, Kishimura H.
    J Food Sci; 2008 Aug 15; 73(6):S239-46. PubMed ID: 19241566
    [Abstract] [Full Text] [Related]

  • 19. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase.
    Li C, Xiong YL, Chen J.
    J Food Sci; 2013 Jun 15; 78(6):C823-31. PubMed ID: 23627930
    [Abstract] [Full Text] [Related]

  • 20. Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from channel catfish by-products.
    Tan Y, Chang SK.
    J Sci Food Agric; 2021 Aug 30; 101(11):4799-4807. PubMed ID: 33502763
    [Abstract] [Full Text] [Related]

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