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Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

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Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

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Andrés Bello, MD.; García Segovia, P.; Ramirez, JA.; Martínez Monzó, J. (2011). Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level. CyTA - Journal of Food. 9(2):121-125. doi:10.1080/19476337.2010.485701.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75425

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Título: Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial ...[+]
Palabras clave: Cold-setting , Mechanical properties , Gilthead sea bream , Microbial transglutaminase , Restructured products , TPA , Cold-setting mechanical properties , Gilthead sea breams , Fish products , Sodium chloride
Derechos de uso: Cerrado
Fuente:
CyTA - Journal of Food. (issn: 1947-6345 )
DOI: 10.1080/19476337.2010.485701
Editorial:
Taylor & Francis
Versión del editor: https://dx.doi.org/10.1080/19476337.2010.485701
Patrocinador:
INNOVA of the Polytechnic University of Valencia
Polytechnic University of Valencia
Tipo: Artículo

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