Partager

Effets des propriétés de l'amidon et des conditions de traitement thermique sur les gels d'amidon du surimi.

Effects of starch properties and thermal-processing conditions on surimi-starch gels.

Auteurs : YANG H., PARK J. W.

Type d'article : Article

Résumé

Effects of starch and thermal-processing conditions on texture, microstructure, and colour of surimi-starch gels were investigated by measuring shear stress, shear strain and colour values, as well as microstructure. The influences of starch on texture of surimi-starch gels depended on the concentration and modification of starch as well as the ratio of amylose and amylopectin. Influences of amylopectin in test starches, of concentration and of heating temperature on the texture of surimi are studied.

Détails

  • Titre original : Effects of starch properties and thermal-processing conditions on surimi-starch gels.
  • Identifiant de la fiche : 1999-3040
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 4
  • Date d'édition : 1998

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation