ShareSummary
EVALUATION OF THE ROLE PLAYED BY STARCH AND PROTEINS, ALONE OR AS A MIXTURE, IN TEXTURE AND STABILITY CHANGES OF SURIMI. RECOMMENDATIONS FOR OPTIMIZING FORMULATION REGARDING RHEOLOGICAL PROPERTIES AND THERMOSTABILITY OF SURIMI. (Bibliogr. int. CDIUPA, FR., 91-271016.
Details
- Original title: TEXTURE AND FREEZE-THAW STABILITY OF SURIMI GELS IN RELATION TO INGREDIENTS AND FORMULATION.
- Record ID : 1992-0263
- Languages: English
- Source: In: Eng. Seafood Incl. Surimi, Noyes Data Corp. - 1990; 163-182; 8 ref.
- Publication date: 1990
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Starch; Mince; Texture; Rheology; Protein; Surimi; Fish; Optimization; Freezing-thawing; Freezing
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EFFECT OF WASHING ON THE TEXTURE AND MICROSTRUC...
- Author(s) : YOON K. S., LEE C. M., HUFNAGEL L. A.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
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EFFECT OF POWDERED CELLULOSE ON THE TEXTURE AND...
- Author(s) : YOON K. S., LEE C. M.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
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THE EFFECT OF LOW- OR NON-SWEET ADDITIVES ON TH...
- Author(s) : SYCH J.
- Date : 1991/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
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TEXTURAL CHANGES IN FROZEN COD FRAME MINCES STO...
- Author(s) : SAMSON A. D., REGENSTEIN J. M.
- Date : 1986
- Languages : English
- Source: J. Food Biochem. - vol. 10 - n. 4
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BEHAVIOUR OF MYOFIBRILLAR PROTEINS AND COLLAGEN...
- Author(s) : MONTERO P., BORDERIAS J.
- Date : 1990
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 30 - n. 3
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