scholarly journals Review: Effects of formulation and processing techniques on physicochemical properties of surimi gel

Food and Life ◽  
2021 ◽  
Author(s):  
Rae Recy C Bagonoc ◽  
Michelle Ji Yeon Yoo
Keyword(s):  
Physicochemical Properties ◽  
Surimi Gel ◽  
Processing Techniques

scholarly journals Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

2020 ◽  
Vol 14 (10) ◽  
pp. 330-335
Author(s):  
Bahanla Oboulbiga Edwige ◽  
Parkouda Charles ◽  
Savadogo Boubacar ◽  
W. D. B. Guissou Aimée ◽  
Traore Korotimi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Tomato Pulp ◽  
Processing Techniques

scholarly journals Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

2019 ◽  
Vol 56 (7) ◽  
pp. 3185-3194 ◽  
Author(s):  
Md. Mostafa Kamal ◽  
Md. Rahmat Ali ◽  
Md. Mahfuzur Rahman ◽  
Mohammad Rezaul Islam Shishir ◽  
Sabina Yasmin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Characteristics ◽  
Capsicum Annum ◽  
Processing Techniques

The effect of cross‐linking degrees on physicochemical properties of surimi gel as affected by MTGase

2021 ◽  
Author(s):  
Yueqi An ◽  
Shanbai Xiong ◽  
Ru Liu ◽  
Juan You ◽  
Tao Yin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
Surimi Gel

scholarly journals Potential Uses of Musaceae Wastes: Case of Application in the Development of Bio-Based Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1844
Author(s):  
Juan Pablo Castañeda Niño ◽  
José Herminsul Mina Hernandez ◽  
Alex Valadez González
Keyword(s):  
Surface Modification ◽  
Physicochemical Properties ◽  
Automotive Industry ◽  
Natural Fibres ◽  
Significant Potential ◽  
Processing Techniques ◽  
Potential Use

The Musaceae family has significant potential as a source of lignocellulosic fibres and starch from the plant’s bunches and pseudostems. These materials, which have traditionally been considered waste, can be used to produce fully bio-based composites to replace petroleum-derived synthetic plastics in some sectors such as packaging, the automotive industry, and implants. The fibres extracted from Musaceae have mechanical, thermal, and physicochemical properties that allow them to compete with other natural fibres such as sisal, henequen, fique, and jute, among others, which are currently used in the preparation of bio-based composites. Despite the potential use of Musaceae residues, there are currently not many records related to bio-based composites’ developments using starches, flours, and lignocellulosic fibres from banana and plantain pseudostems. In this sense, the present study focusses on the description of the Musaceae components and the review of experimental reports where both lignocellulosic fibre from banana pseudostem and flour and starch are used with different biodegradable and non-biodegradable matrices, specifying the types of surface modification, the processing techniques used, and the applications achieved.

scholarly journals Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

2017 ◽  
Vol 57 (5) ◽  
pp. 993 ◽  
Author(s):  
Fariba Zad Bagher Seighalani ◽  
Jamilah Bakar ◽  
Nazamid Saari ◽  
Ali Khoddami
Keyword(s):  
Physicochemical Properties ◽  
Oreochromis Niloticus ◽  
Microbial Transglutaminase ◽  
Breaking Force ◽  
Red Tilapia ◽  
Surimi Gel ◽  
Two Stages ◽  
Water Holding ◽  
Different Levels ◽  
Thermal Stability Of

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.

An Overview of Digital Image Processing and Recognition (Invited Paper)

1982 ◽  
Vol 40 ◽  
pp. 700-702
Author(s):  
R. C. Gonzalez
Keyword(s):  
Image Processing ◽  
New York ◽  
Digital Image Processing ◽  
Digital Image ◽  
Practical Implementation ◽  
Submarine Cable ◽  
Vigorous Growth ◽  
Digitized Pictures ◽  
Processing Techniques ◽  
And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

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