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Washings and cryoprotectants for the production of Tilapia Surimi
(2017-07-01)
This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production ...
Subprodutos da filetagem de tilápias (OreochromisNiloticus) na elaboração de surimi e silagem ácidaBy-products of fileting of tilapia (Oreochromis niloticus) in the preparation of surimi and acid silage
(Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2022)
Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles
(2015)
The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery of this material is important. The manufacture of restructured products from mechanically recovered fish ...
Processing and characterization of the surimi-like material from mechanically deboned turkey meatObtenção e caracterização de concentrados proteicos tipo surimi a partir da carne mecanicamente separada de peru
(Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2018)
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio
(Universidade Federal do Espírito SantoBRPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFESMestrado em Ciência e Tecnologia de Alimentos, 2015-08-11)
Os consumidores têm buscado produtos práticos no preparo e com apelo saudável. O surimi pode ser utilizado em produtos cárneos, pois possui elevada qualidade nutricional e apelo econômico. As fibras podem ser adicionadas ...
Determinación del efecto del citrato de sodio en la gelificación del surimi de pota (Dosidicus gigas)
(Universidad Nacional Agraria La Molina, 2016)
Caracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburger
(Univ Estadual Londrina, 2015-01-01)
The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory ...
Mathematical modeling and simulation of soluble protein extraction during leaching process in surimi elaboration
(Elsevier, 2013-10)
This work presents a mathematical model to simulate the extraction process of soluble protein from sábalo (Prochilodus platensis) during the surimi elaboration. The mathematical model consists of both partial differential ...
Optimal Design of the Leaching Stage in the Manufacturing Process of Surimi Gel
(American Chemical Society, 2013-08)
The leaching stage in the manufacturing process of surimi gel requires a large amount of wash water contributing to a high operating cost. Therefore, the minimization of the wash water demand is essential for a low cost ...
Optimal synthesis and design of the number of cycles in the leaching process for surimi production
(Association of Food Scientists and Technologists of India, 2016-12)
Water consumption required during the leaching stage in the surimi manufacturing process strongly depends on the design and the number and size of stages connected in series for the soluble protein extraction target, and ...