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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

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Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/100712

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Title: Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate ...[+]
Subjects: Pangasius hypothalamus , Oreochromis niloticus , Fish products , Sodium citrate , Texture , Ultrasound
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013214568876
Publisher:
SAGE Publications
Publisher version: https://doi.org/10.1177/1082013214568876
Thanks:
We are grateful to the endowment fund of the University of La Sabana, which funded this project. Code ING-114-2010: Evaluation of ATP-ase activity in surimi at different pH conditions and their relationship to major ...[+]
Type: Artículo

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