PUBLICATIONS:
a.
Refereed
journal articles
1.
Park, J.W., Lanier, T.C., Keeton, J.T., and Hamann, D.D.
1987. Use of cryoprotectants to stabilize functional properties of
pre-rigor salted beef during frozen storage. J. Food Sci.
52:537-542.
2.
Park, J.W., Lanier, T.C., Swaisgood, H.E., Hamann, D.D.,
and Keeton, J.T. 1987. Effects of cryoprotectants in
minimizing physicochemical changes of bovine natural actomyosin
during frozen storage. J. Food Biochem. 11:143-161.
3.
Park, J.W. and Lanier, T.C. 1987. Combined
effects of phosphates and sugar or polyol on protein
stabilization of fish myofibrils. J. Food Sci.
52:1509-1513.
4.
Park, J.W., Lanier, T.C., and Green, D.P.
1988. Cryoprotective effects of sugar, polyols, and/or phosphates on
5.
Park, J.W. and Lanier, T.C. 1988.
Calorimetric changes during development of rigor mortis. J. Food Sci. 53:1312-1314, 1372.
6.
Park, J.W. and Lanier, T.C. 1989. Scanning
calorimetric behavior of tilapia myosin and actin due
to processing of muscle and protein purification. J. Food Sci.
54:49-51.
7.
Park, J.W., Korhonen,
R.W., and Lanier, T.C. 1990. Effects of rigor mortis on gel-forming properties
of surimi and unwashed mince prepared from
tilapia. J. Food Sci. 55(2):353-355, 366.
8.
Park, J.W. and Lanier, T.C. 1990. Effects of
salt and sucrose addition on the thermal denaturation
and aggregation of water-leached fish muscle. J. Food Biochem.
14:395-404.
9.
Park, J.W., Lanier, T.C., and Pilkington,
D.H. 1993. Cryostabilization of functional properties
of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. J. Food Sci.
58:467-472.
10. Park,
J.W. 1994. Functional properties of protein additives in surimi
gels. J. Food Sci.
59: 525-527.
11. Park,
J.W., Yongsawatdigul, J., and Lin, T.M. 1994. Rheological behavior and potential cross-linking of Pacific
whiting surimi. J. Food Sci.
59:773-776.
12. Howe,
J.R., Hamann, D.D., Lanier, T.C., and Park, J.W.
1994. Fracture of
13. Park,
J.W. 1994. Cryoprotection of muscle proteins by
carbohydrates and polyalcohols - A review. J. Aquat. Food
Prod. Technol. 3(3):23-41.
14. Lin,
T.M., Park, J.W., and Morrissey, M.T. 1995. Recovered protein and recondition of
water from surimi processing waste. J. Food Sci. 60:4-9.
15. Yongsawatdigul, J., Park, J.W., Kolbe, E., AbuDagga,
Y., and Morrissey, M.T. 1995. Ohmic heating maximizes gel functionality of Pacific
whiting surimi. J. Food Sci.
60:10-14.
16. Park,
J.W. 1995. Surimi
gel colors as affected by moisture content and physical conditions. J. Food Sci.
60:15-18.
17. Park,
J. W. 1995. Effects of salt, surimi and/or starch
content on fracture properties of gels at various test temperatures. J. Aquat. Food Prod. Technol.
4(2):75-84.
18. Yongasawatdigul, J., Park, J.W.,
and Kolbe, E. 1995. Electrical conductivity of Pacific whiting surimi during ohmic heating. J. Food Sci.
60:922-925, 935.
19. Pipatsattayanuwong, S., Park, J.W.,
and Morrissey, M.T. 1995. Functional properties and shelf life of
fresh surimi from Pacific whiting. J. Food Sci.
60:1241-1244.
20. Yongsawatdigul, J. and Park,
J.W. 1996. Linear heating rate affects gel
formation of
21. Lin,
T.M. and Park, J.W. 1996a.
Extraction of proteins from Pacific whiting mince at
various washing conditions. J. Food
Sci. 61:432-438.
22. Park,
J.W. 1996. Temperature-tolerant fish protein gels using konjac
flour. J. Muscle Food 7:165-174.
23. Lin,
T.M. and Park, J.W. 1996b. Protein
solubility in Pacific whiting affected by proteolysis during storage. J. Food Sci.
61:536-539.
24. Kim,
J.M., Liu, C.H., Eun, J.B., Park, J.W., Oshimi, R.,
Hayashi, K., Ott, B., Aramaki, T., Sekine, M., Horikita, Y.,
Fujimoto, K., Aikawa, T., Welch, L., and Long,
R. 1996. Surimi
from fillet frames of channel catfish.
J. Food Sci. 61:428-431.
25. Lin,
T.M. and Park, J.W. 1997. Effective washing conditions reduce
water usage for surimi processing. J. Aquat. Food
Prod. Tech. 6(2):65-79.
26. Yongsawatdigul, J., Park, J.W.,
and Kolbe, E. 1997a. Texture degradation kinetics of gels made
from Pacific whiting surimi. J. Food Process
27. Yongsawatdigul, J., Park, J.W.,
and Kolbe, E. 1997b. Degradation
kinetics of myosin heavy chain of Pacific whiting surimi. J. Food Sci. 62:724-728.
28. Yoon,
W.B., Park, J.W., and Kim, B.Y. 1997a.
Linear programming in blending various components in surimi
seafood. J. Food Sci. 62:561-564, 567.
29. Yoon,
W.B., Park, J.W., and Kim, B.Y.
1997b. Surimi-starch interactions based on
mixture design and regression models.
J. Food Sci. 62:555-560.
30. Park,
J.W., Lin, T.M, and Yongsawatdigul, J. 1997. New developments in manufacturing of surimi and surimi seafood. Food Rev. Int'l. 13(4):577-610.
31. Yang,
H. and Park, J.W. 1998. Effects of
starch properties and thermal-processing conditions on surimi-starch
gels. Lebensmittel
Wissenschaft & -Technologie
31(4):344-353.
32. Lin,
T.M. and Park, J.W. 1998. Solubility of salmon myosin as affected
by conformational changes at various ionic strengths and pH. J. Food Sci.
62:215-218.
33. Lee,
N.G. and Park, J.W. 1998. Calcium compounds to improve gel
functionality of Pacific whiting and
34. Wu,
H., Kolbe, E., Flugstad, B., Park, J.W., and Yongsawatdigul, J. 1998. Electrical properties of fish mince during
multi-frequency ohmic heating. J. Food Sci.
63:1028-1032.
35. Yoon,
W.B., Park, J.W., Kim, B.Y., and Kim, M.H. 1998. Dynamic properties of surimi-based seafood product as a function of moisture
content. Food
36. Su,
A., Kolbe E., and Park, J.W.
1999. A model of heat
transfer coefficient of steam-cooked surimi
paste. J. Aquat.
Food Prod. Technol. 8(3):39-53.
37. Shie, J.S. and Park, J.W. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J. Food Sci.
64:287-290.
38. Yoon,
W.B., Kim, B.Y., and Park, J.W.
1999. Rheological
characteristics of fibrinogen-thrombin solution and its behavior in surimi gels. J.
Food Sci. 64:291-294.
39. Yongsawatdigul, J. and Park,
J.W. 1999. Thermal aggregation and
dynamic rheological properties of Pacific whiting and
cod myosin as affected by heating rate.
J. Food Sci. 64:679-683.
40. Choi, Y.J., Kim, I-S., Cho,
Y-J, Seo, D-H, Lee, T-G, Park, Y-B, and Park, J.W.
1999. Peptide properties of rapid
salted and fermented anchovy sauce using various proteases. 2. Characterization
of hydrolytic peptides from anchovy sauce and actomyosin.
J. Korean Fish. Soc. 32(4):488-494.
41. Kim, I-S., Choi, Y-J., Heu, M-S., Cho, Y-J., Im, Y-S., Gu, Y-S., Yeo,
S-G., and Park, J. W. 1999. Peptide properties of rapid salted and fermented
anchovy sauce using various proteases. 1. Hydrolysis of anchovy sauce and actomyosin by various proteases. J. Korean Fish. Soc.
32(4):481-487.
42. Klesk, K., Yongsawatdigul,
J., Park, J.W., Viratchakul, S., and Virulhakul, P.
2000. Gel forming ability of
tropical tilapia surimi as compared with
43. Yongsawatdigul, J., Park, J.W., Virulhakul, P., and Viratchakul,
S. 2000. Proteolytic
degradation of tropical tilapia surimi. J. Food Sci.
65(1):129-133.
44. Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and
Park, J.W. 2000. Using capacitive (Radio Frequency)
dielectric heating in food processing and preservation – a review. J. Food Process
45. Choi,
Y.J., Cho, M.S., and Park, J.W. 2000.
Effect of hydration time and salt addition on gelation
properties of major protein additives.
J. Food Sci. 65(8):1338-1342.
46. Lopetcharat, K., Choi,
Y.J., Park, J.W., and Daeschel, M.D. 2001. Fish sauce products and
manufacturing - a review. Food Rev. Int¡¯l 17(1):65-88.
47. Yoon, W.B. and Park,
J.W. 2001. Development of linear heating rates
using conventional baths and computer simulation. J. Food Sci.
66(1):132-136.
48. Hoffman, J. and Park,
J.W. 2001. Improved torsion testing using molded surimi gels. J.
Aquat. Food Prod. Technol. 10(2):75-84.
49. Wendel, A., Park, J.W., and Kristbergsson. 2002. Recovered meat from Pacific whiting
frames. J. Aquat.
Food Prod. Technol. 11(1):5-18.
50. Lopetcharat, K. and Park,
J.W. 2002. Characterization of fish sauce made from
Pacific whiting and surimi by-products during
fermentation stage. J. Food Sci. 67(2):511-516.
51. Reynolds, J., Park, J.W.,
and Choi, Y.J. 2002.
Physicochemical properties of Pacific whiting surimi
as affected by various freezing and storage conditions. J. Food Sci.
67(6):2072-2078.
52. Choi, Y.J. and Park,
J.W. 2002. Acid-aided protein recovery from
enzyme-rich Pacific whiting. J.
Food Sci.
67(8):2962-2967.
53. Yongsawatdigul, J. and Park, J.W. 2002. Biochemical and conformational changes
of actomyosin from threadfin bream stored in
ice. J. Food Sci. 67(3): 985-990.
54. Yongsawatdigul, J., Worrato,
A., and Park, J.W. 2002. Effect of endogenous transglutaminase
on threadfin bream surimi gelation. J. Food Sci. 67(9): 3258-3263.
55. Jaczynski, J. and Park,
J.W. 2002. Temperature prediction
during thermal processing of surimi seafood. J. Food Sci. 67(8):3053-3057.
56. Choi, Y.J.,
57. Tungkawachra, S., Park, J.W., and Choi, Y.J. 2003. Biochemical properties and consumer
acceptance of pacific whiting fish sauce.
J. Food Sci. 68(3):855-860.
58. Jaczynski, J. and Park,
J.W. 2003. Predictive models for microbial inactivation and texture degradation
in surimi seafood during thermal processing. J. Food Sci.
68(3):1025-1030.
59. Kim, Y.S., Park, J.W., and
Choi, Y.J. 2003. New approaches for
the effective recovery of fish proteins and their physicochemical
characteristics. J. Fisheries Sci. 69:1231-1239.
60. Yongsawatdigul, J. and Park, J.W. 2003. Thermal denaturation
and aggregation of threadfin bream actomyosin. Food
Chemistry 83(3):409-416.
61. Jaczynski, J. and Park,
J.W. 2003. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J. Food Sci.
68(5):1788-1792.
62. Jaczynski, J and Park, J.W.
2003. Physicochemical properties of
surimi seafood as affected by electron beam and
heat. J. Food Sci. 68(5): 1626-1630.
63. Han, G.H., Kim, B.Y., Hahm, Y.T., and Park, J.W. 2003. Development of optimized feed
formulation using agricultural and marine by-products. Food Sci. Biotechnol. 12(1):55-61.
64. Thawornchinsombut, S. and
Park, J.W. 2004. Roles of pH in
solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem.
28:135-154.
65. Jaczynski, J. and Park,
J.W. 2004. Physicochemical changes
of
66. Choi, M.R., Yoo, E.J., Lim,
H.S., and Park, J.W. 2003. Biochemical and physiological properties
of fermented skate. Korean J. Life Sci. 13(5):675-683.
67. Yongsawatdigul, J., and Park, J.W. 2004. Effects of alkali and acid solubilization on gelation
characteristics of rockfish muscle proteins. J. Food Sci. 69 (7):C499-505.
68. Yoon, W.B., Gunasakaran, S., and Park, J.W. 2004. Evaluating viscosity
of surimi paste at different moisture contents. Applied Rheology
14(3):133-139.
69. Esturk, O., Park, J.W., and Thawornchinsombut,
S. 2004. Thermal sensitivity of fish proteins from various species on rheological properties of gels. J. Food Sci. 69(7):E412-6.
70. Kim, J.S. and Park,
J.W. 2004. Characterization of acid-soluble
collagen from Pacific whiting surimi processing
by-products. J. Food Sci. 69(8):C367-42.
71. Yoon, W.B., Gunasakaran,S., and Park, J.W.
2004. Characterization
of thermorheological behavior of
72. Thawornchinsombut, S. and
Park, J.W. 2005. Roles of Nacl in solubility and conformational changes of Pacific
whiting muscle proteins. J. Food Biochem. 29:132-151.
73. Kim, Y.S., Yongsawatdigul, J., Park, J.W., and Thawornchinsombut,
S. 2005. Characteristics of sarcoplasmic
proteins and their interaction with myofibrillar
proteins. J. Food Biochem. 29: 517-532.
74. Kim, J.S. and Park, J.W. 2005. Partially
purified collagen from refiner discharge of Pacific whiting surimi
processing. J. Food Sci. 70(8) C511-C516.
75. Thawornchinsombut, S., Park, J.W., Meng, G., and Li-Chan, E.C.Y. 2006. Raman spectroscopy
determines structural changes associated with gelation
properties of fish proteins recovered at alkaline pH. J. Agr. Food
Chem. 54:2178-2187.
76. Thawornchinsombut, S. and Park,
J.W. 2006. Frozen stability of fish
protein isolate at various storage conditions. J. Food Sci. 71(3): C227-C232.
77. Esturk, O., Park, J.W., Baik, M.Y., and Kim, B.Y. 2006. Effects of moisture content on non-fracture dynamic
properties and fracture quality of Pacific whiting surimi. J. Food Sci Biotechnol. 15(6):856-859
78. Kok, N. and Park,
J.W. 2006. Elucidating factors
affecting the flotation of fish ball.
J. Food Sci. 71(6):E297-E302.
79. Kok, N. and Park,
J.W. 2007. Extending the shelf life of set fish ball. J Food Quality 30:1-27.
80. Hjalmarsson,
G.H., Park, J.W., and Kristbergsson, K. 2007. Seasonal effects on physicochemical
characteristics of fish sauce made from capelin (Mallotus villosus). Food Chemistry 103(2007) 495-504.
81. Park, J.D. and
Park, J.W. 2007. Extraction of
sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.
J. Food Science 72(4):C202-C207.
82. Thawornchinsombut,
S. and Park, J.W. 2007. Effect of NaCl on gelation characteristics of acid- and alkaline-treated
Pacific whiting fish protein isolates.
J. Food Biochem. 31:427-455.
83. Kok, N., Park, J.D., Lin, T.M., and
Park, J.W. 2007. Multidisciplinary approaches for early determination of gelation properties of fish proteins. J. Aquat. Food
Products Technol. 16(1):5-18.
84. Pongviratchai, P.
and Park, J.W. 2007. Physical properties
of fish proteins cooked with starches or protein additives under ohmic heating.
J. Food Quality 30:783-796.
85. Pongviratchai, P. and Park, J.W. 2007. Electrical conductivity and physical
properties of surimi-potato starch paste under ohmic heating.
J Food Sci 72(9):E503-E507.
86. Choi, Y.J., Lin,
T.M., Tomlinson, K., and Park, J.W. 2007. Effect
of salt concentration and temperature of storage water on the physicochemical properties
of fish proteins. LWT 41(2008):460-468.
87. Park CH, Lee JH,
Kang KT, Park JW, Kim JS. 2007. Characterization
of acid-soluble collagen from Alaska Pollock surimi
processing by-products (refiner discharge). Food Sci. Biotechnol. 16(4): 549-556.
88. Park
JD, Yongsawatdigul J, Choi, YJ, Park JW. 2008.
Biochemical and conformational changes of myosin purified from Pacific sardine
at various pH. J Food Sci 73(3):C191-197.
89. Reed
ZH, Park JW. 2008. Qualification and Quantification of Fish protein in prepared surimi crabstick. J Food Sci. J
Food Sci 73(5):C329-334.
90. Kang EJ, Hunt
AL, Park JW. 2008. Effects of salinity on physicochemical
properties of
91. Kim, B.Y. and
Park, J.W. 2008. Capillary extrusion viscometer for viscosity measurement of
fish protein paste. J Food
Quality. 31:536-548.
92. Kim, YS, Park,
JW. 2008. Negative roles of salt in gelation
properties of fish protein isolate.
Food Sci. 73(8):C585-588.
93. Choi, YJ, Konno,
K, and Park, JW. 2008. Functional properties of partial hydrolysates frozen small croaker. J Food Sci (Choi as a corresponding author). Revision submitted on
Feb 22. Accepted.
94. Kim JS, Schnee R, Park JW. 2008. Biochemical and functional properties of various
blends of phosphates. Submitted to
J. Food Quality.
95. Hunt A, Getty
KJ, Park JW. 2008. Screening of special starches for use in temperature
tolerant fish protein gels. J Food Quality. Submitted Jan 8,
2008. JFQ-2008-006. Accepted.
96. Hunt A, Getty
KJ, Park JW. 2008. Development of temperature tolerant surimi
gels using starch-protein interactions. J Food Quality. Submitted Jan 8, 2008.
JFQ-2008-007 Accepted.
97. Hunt A, Getty
KJK, Park JW. 2008. Roles of starch in surimi
seafood: A review. Food Reviews International. Submitted February
25, 2008. 2008-003. Accepted.
98. Reed ZH, Park JW. 2008. Quantification
of dried egg white and whey protein concentrates in prepared crabstick using
ELISA. J Food Sci. Submitted Oct 10. JFS 2008-0802.
b. Patent
c. Books (Editor)
1.
Park, J.W. 2000. Surimi and Surimi Seafood. 500 p. Marcel Dekker,
2.
Park, J.W. 2005. Surimi and Surimi Seafood.
Second edition, revised/expanded,
960p. CRC Press,
d. Book chapters
1.
Park, J.W. 1992. Use of various grades of surimi with an application of least cost formulation. In Pacific Whiting: Harvesting, Processing,
Marketing, and Quality Assurance.
(Ed.) Sylvia, G. and Morrissey, M.T.
2.
Park, J.W. and Morrissey, M.T. 1994. The
need for developing uniform surimi standards. In Quality Control and Assurance for Seafood.
(Ed.) Sylvia, G., Shriver, A. and Morrissey, M.T.
3.
Park, J.W. 1995. Water-soluble myofibrillar
proteins in surimi processing. Proceedings of 1995 Spring Joint Meeting
of Korean Societies on Fisheries Science, Pp. 63-76.
4.
Park, J.W., Yang, H., and Patil, S.
1997. Development of
temperature-tolerant fish protein gels using special starches. In Chemistry
of Novel Foods. (Ed.). Spanier, A. M. Allured Pub. Co.,
5.
Park, J.W., Yongsawatdigul,
J. and Kolbe, E. 1998. Proteolyis and
gelation of fish proteins under ohmic
heating. In Process-Induced Chemical Changes in Foods, (Ed.) Shahidi, F., Ho, C-T., and Nguyen, V.C. Plenum Press,
6.
Park, J.W. and Yongsawatdigul,
J. 1999. Gelation
properties of fish proteins under ohmic heating. In Quality
Attributes of Muscle Foods, (Ed.) Xiong, Y., Shahidi, F., and Ho., C-T. Plenum Press,
7.
Kim, B.Y. and Park, J.W. 2000. Rheology and texture of surimi-based
gels. In Surimi and Surimi Seafood, (Ed.) Park,
J.W. Pp. 267-324. Marcel Dekker,
8.
Morrissey, M.T., Park, J.W., and Huang, L.
2000. Surimi processing waste, its utilization, and
management. In Surimi and Surimi Seafood, (Ed.) Park,
J.W. Pp.127-165. Marcel Dekker,
9.
Park, J.W. 2000. Ingredients technology and
formulation development. In Surimi and Surimi
Seafood, (Ed.) Park, J.W. Pp.
343-391. Marcel Dekker,
10. Park,
J.W. 2000. Surimi Seafood: market, products, and
manufacturing. In Surimi and Surimi
Seafood, (Ed.) Park, J.W. Pp.
201-235. Marcel Dekker,
11. Park,
J.W. and Morrissey, M.T. 2000. Manufacturing of surimi
from light muscle fish. In Surimi and Surimi
Seafood, (Ed.) Park, J.W. Pp. 23-58.
Marcel Dekker,
12. Park,
J.W. and Lanier, T.C. 2000.
Processing of surimi and surimi
seafoods.
In Marine and Freshwater Products
Handbook, (Eds.) Martin, R. E., Carter, E.P., Flicks, Jr., G. J., and L.M.
Davis. Pp. 417-443. Techno
Publishing Co,
13. Jaczynski, J. and Park,
J.W. 2004. Temperature, color, and
texture prediction models for surimi seafood
pasteurization. In Quality of Fresh
and Processed Food. (Ed.) Shahidi, F. and Spanier, A., Ho, C-T., and Braggins,
T. Pp. 121-134. Kluwer Academics/Plenum Press,
14. Park,
J.W. 2004. Surimi gel preparation and texture
analysis for better quality control.
In More Efficient Utilization of Fish and Fisheries Products. Pp. 333-341. (Ed.) Sakaguchi,
M. Elsevier,
15. Yongsawatdigul, J. and Park,
JW. 2004. Gelation of
threadfin bream surimi as affected by thermal denaturation, transglutaminase
and proteinase(s) activities. In More Efficient
Utilization of Fish and Fisheries Products. (Ed.) Sakaguchi,
M. Pp. 343-356. Elsevier,
16. Tungkawachara, S. and Park,
J.W. 2003. Development of Pacific whiting fish sauce: market potential and
manufacturing in the
17. Jaczynski, J. and Park,
J.W. 2004. Application of electron
beam to surimi seafood. In Irradiation of Food and
Packaging: Recent Developments.
(Ed.) Komolprasert, V. and Morehouse, K. Pp
165-179. American Chemistry Society,
18. Park,
J.W. and Lin, T.M. 2005. Surimi: Manufacturing and
evaluation. In Surimi and Surimi
Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp33-106. CRC
Press,
19. Kim,
B.Y., Park, J.W., and Yoon, W.B. 2005. In Surimi and Surimi Seafood, Second edition,
revised/expanded. (Ed.) Park, J.W.
Pp491-582. CRC Press,
20. Park,
J.W. 2005. Ingredient technology for surimi and surimi seafood. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.)
Park, J.W. Pp649-708. CRC Press,
21. Park,
J.W. 2005. Surimi seafood: Manufacturing, Market, and
Products. In Surimi and Surimi Seafood, Second edition,
revised/expanded. (Ed.) Park, J.W. Pp375-434. CRC Press,
22. Hultin, H.O., Kristinsson,
H.G., Lanier, T.C., Park, J.W. 2005. Process for Recovery of Functional
Proteins by pH Shifts. In Surimi and Surimi
Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp107-140. CRC
Press,
23. Jaczynski,
J., Hunt, A., and Park, J.W. 2005.
Microbiological safety and biochemical quality of frozen fish and
fishery products. In Handbook of Frozen Food Processing and
Packaging, (Ed) Sun, D.W. Boca
Raton: CRC Press. p 341-377.
24. Park,
J.W. 2005. Surimi
gel preparation and texture analysis for better quality control (Japanese). In More Efficient Utilization of Fish and
Fisheries Products. (Ed.) Sakaguchi, M. and Hirata, T. Pp359-364. N.T.S. Co Ltd,
25. Kim,
J.S. and Park, J.W. 2006. Mince from seafood by-products and surimi as ingredients.
In Maximizing the Value of Marine By-Products. (Ed) Shahidi,
F. CRC Woodhead Press,
26. Park,
J.W. 2008. Coloring technology for surimi
seafood. In Color Quality of Fresh and Processed
Foods. ACS Symposium Series 983. (Ed.) Culver, C. and Wrolstad, R. American Chemistry Society,