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Showing results for surimi oh
Your search for Surim Oh retrieved no results
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects.
Piao X, Huang J, Sun Y, Zhao Y, Zheng B, Zhou Y, Yu H, Zhou R, Cullen PJ. Piao X, et al. Carbohydr Polym. 2023 Apr 1;305:120550. doi: 10.1016/j.carbpol.2023.120550. Epub 2023 Jan 6. Carbohydr Polym. 2023. PMID: 36737199
The good solubility of inulin facilitates the conversion of alpha-helix to other secondary conformations which are favorable for protein denaturation and aggregation during gelation. Moreover, the abundant -OH groups at the surface of inulin can boost the chemical forces w …
The good solubility of inulin facilitates the conversion of alpha-helix to other secondary conformations which are favorable for protein den …
Antioxidant activity of olive flounder (Paralichthya olivaceus) surimi digest in in vitro and in vivo.
Oh JY, Kim JS, Lee JS, Jeon YJ. Oh JY, et al. J Food Sci Technol. 2022 May;59(5):2071-2079. doi: 10.1007/s13197-021-05221-2. Epub 2021 Aug 25. J Food Sci Technol. 2022. PMID: 35531393 Free PMC article.
Surimi is refined myofibrillar proteins of fish, which are materials of processed seafood products. However, the health-related outcomes associated with surimi consumption need further investigation. Given the high valued impact of surimi in the functional fo …
Surimi is refined myofibrillar proteins of fish, which are materials of processed seafood products. However, the health-related outco …
Physical properties of surimi sausages subjected to high hydrostatic pressure treatment.
Oh NS, Kim MY, Jang GY, Lee YJ, Baek SY, Lee J, Jeong HS. Oh NS, et al. Food Sci Biotechnol. 2019 Mar 26;28(5):1447-1453. doi: 10.1007/s10068-019-00599-4. eCollection 2019 Oct. Food Sci Biotechnol. 2019. PMID: 31695943 Free PMC article.
Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87-42.88%. ...These results suggest that HPT improves the physical properties of surimi sausages with lower starch content....
Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87-42.88%. ...These r …
Anti-Hypertensive Activity of Novel Peptides Identified from Olive Flounder (Paralichthys olivaceus) Surimi.
Oh JY, Je JG, Lee HG, Kim EA, Kang SI, Lee JS, Jeon YJ. Oh JY, et al. Foods. 2020 May 18;9(5):647. doi: 10.3390/foods9050647. Foods. 2020. PMID: 32443419 Free PMC article.
Here, we aim to demonstrate the antihypertensive activity of novel peptides derived from surimi, a functional food ingredient made from refined fish myofibrillar proteins. ...These results indicate that surimi made from P. olivaceus contains novel antihypertensive p …
Here, we aim to demonstrate the antihypertensive activity of novel peptides derived from surimi, a functional food ingredient made fr …
Quantitative Comparison of Two Enrichment Methods for Isolating Listeria monocytogenes from Seafoods.
Lovett J, Francis DW, Peeler JT, Twedt RM. Lovett J, et al. J Food Prot. 1991 Jan;54(1):7-11. doi: 10.4315/0362-028X-54.1.7. J Food Prot. 1991. PMID: 31051581 Free article.
Cultures of a clinical sample and a seafood isolate were inoculated into raw and cooked shrimp; cultures heated at 57.8C for 5 min were added to surimi, cooked crabmeat, and cooked shrimp. With the FDA procedure, which used enrichment intervals of 24 h, 48 h, and 7 d, KOH …
Cultures of a clinical sample and a seafood isolate were inoculated into raw and cooked shrimp; cultures heated at 57.8C for 5 min were adde …