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2011
Lopetcharat, Kannapon. Fish sauce : the alternative solution for Pacific whiting and its by-products Food Science and Technology. Masters. Food Science and Technology v.Masters. Corvallis, OR: Oregon State University, 2011.
Oregon. Sea Grant. Newport's commercial fisheries: Pacific whiting midwater trawler . Vol. 11-021. Corvallis, Or.: Oregon Sea Grant, Oregon State University, 2011.
2010
Hunt, Angela, K. J. Getty, and Jae W. Park. "Development of temperature tolerant surimi gels using starch protein interactions." Journal of Food Quality. 2010. v.33 (Supp 1): 119-136.
Reed, Zachary H.. Immunological and physiochemical characterization of fish myosins Food Science and Technology. Ph.D. Food Science and Technology v.Ph.D. Corvallis, OR: Oregon State University, 2010.
2008
Park, Joo Dong. Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax) Food Science and Technology. Ph.D. Food Science and Technology v.Ph.D. Corvallis, OR: Oregon State University, 2008.
Park, Jae W.. "Color quality of surimi seafood." In Color Quality of Fresh and Processed Foods, edited by C. A. Culver and R. E. Wrolstad, 254-266. ACS Symposium Series. Washington, D.C.: American Chemistry Society, 2008.
Reed, Zachary H., and Jae W. Park. "Qualification and quantification of fish protein in prepared surimi crabstick." Journal of Food Science. 2008. v.73 (5): C329-C334.
2007
Pongviratchai, Panida, and Jae W. Park. "Electrical conductivity and physical properties of surimi–potato starch under ohmic heating." Journal of Food Science. 2007. v.72 (9): E503-E507.
Kim, Jin Soo, and Jae W. Park. "Mince from seafood processing by-product and surimi as food ingredients." In Maximising the Value of Marine By-Products, edited by F. Shahidi, 196-228. Maximising the Value of Marine By-Products. Cambridge, England: Woodhead Publishing Limited, 2007.
2005
Kok, Tiong Ngei. Biochemical and physical factors affecting fish ball Food Science and Technology. Masters. Food Science and Technology v.Masters. Corvallis, OR: Oregon State University, 2005.
Park, Jae W.. "Ingredient technology for surimi and surimi seafood." Surimi and Surimi Seafood. 2005. (142): 649-707.
Su, Yi-Cheng, M. A. Daeschel, J. Frazier, and J. Jaczynski. "Microbiology and pasteurization of surimi seafood." Surimi and Surimi Seafood. 2005. (142): 583-648.
Kim, G. Y., Jae W. Park, and Won B. Yoon. "Rheology and texture properties of surimi gels." In Surimi and Surimi Seafood, edited by Jae W. Park, 491-582. 2nd ed. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
Su, Yi-Cheng, and M. A. Daeschel. "Sanitation and HACCP." In Surimi and Surimi Seafood, edited by Jae W. Park, 141-162. 2nd ed. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
Surimi and surimi seafood In Food Science and Technology. 2nd ed. Food Science and Technology. Boca Raton, FL: Taylor & Francis, 2005.
Park, Jae W., and John T. M. Lin. "Surimi: manufacturing and evaluation." In Surimi and Surimi Seafood, edited by Jae W. Park, 33-106. 2nd ed. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
Guenneugues, P., and Michael T. Morrissey. "Surimi resources." In Surimi and Surimi Seafood, edited by Jae W. Park, 3-32. 2nd ed. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
Park, Jae W.. "Surimi seafood: products, market, and manufacturing." In Surimi and Surimi Seafood, edited by Jae W. Park, 375-433. 2nd ed. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
Morrissey, Michael T., J. Lin, and A. Ismond. "Waste management and by-product utilization." In Surimi and Surimi Seafood, edited by Jae W. Park, 279-323. Surimi and Surimi Seafood. Boca Raton, FL: Taylor & Francis, 2005.
2004
Jaczynski, Jacek, and Jae W. Park. "Application of electron beam to surimi seafood." In Irradiation of Food and Packaging: Recent Developments, edited by V. Komolprasert, K. M. Morehouse and American Chemical Society Division of Agricultural and Food Chemistry, 165-179. ACS symposium series. Washington, D.C.: American Chemical Society, 2004.
Thawornchinsombut, Supawan. Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions Food Science and Technology. Ph.D. Food Science and Technology v.Ph.D. Corvallis, OR: Oregon State University, 2004.
Yoon, Won B., S. Gunasekaran, and Jae W. Park. "Evaluating viscosity of surimi paste at different moisture contents." Applied Rheology. 2004. v.14 (3): 133-139.

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