ShareTHE REMARKABLE TEMPERATURE-DEPENDENCE OF THE PHYSICAL PARAMETERS OF KAMABOKO.
Author(s) : NIWA E.
Type of article: Article
Summary
INVESTIGATION INTO THE VARIATION, AS A FUNCTION OF TEMPERATURE: 273-353 K (0-80 DEG C), OF THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF FISH MINCE OBTAINED FROM ALASKA POLLOCK. THE OBSERVED VARIATIONS ARE INTERPRETED AS A FUNCTION OF THE CHANGES IN THE PROTEIN STRUCTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-244218.
Details
- Original title: THE REMARKABLE TEMPERATURE-DEPENDENCE OF THE PHYSICAL PARAMETERS OF KAMABOKO.
- Record ID : 1989-1905
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 10
- Publication date: 1988
Links
See the source
Indexing
-
Themes:
Food engineering;
Fish and fish product - Keywords: Rheological property; Mince; Physical property; Surimi; Fish; Cod
-
CARACTERISTIQUES DU SURIMI DE SARDINE EN FONCTI...
- Author(s) : LEINOT A., CHEFTEL J. C.
- Date : 1991/03
- Languages : French
- Source: Rev. gén. Froid - vol. 81 - n. 2
View record
-
Properties of actomyosin isolated from cod (Gad...
- Author(s) : CHALMERS M., CARECHE M., MACKIE I. M.
- Date : 1992
- Languages : English
- Source: J. Sci. Food Agric. - vol. 58 - n. 3
View record
-
THERMAL PROPERTIES OF SURIMI ANALYZED USING DIF...
- Author(s) : WANG D. Q., KOLBE E.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
View record
-
Herring surimi during low temperature setting, ...
- Author(s) : CHAN J. K., GILL T. A., THOMPSON J. W., SINGER D. S.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
View record
-
Les débuts d'une révolution alimentaire (le sur...
- Author(s) : TOMAS A.
- Date : 1991/12
- Languages : French
- Source: Surgélation - n. 304
View record