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

Filomena-Ambrosio, Annamaria; Quintanilla-Carvajal, Maria Ximena; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Hernández Carrión, María; Sotelo-Díaz, Indira (SAGE Publications, 2016)

[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 ...
Effects of weekly feeding frequency and previous ration restriction on the compensatory growth and body composition of Nile tilapia fingerlings

El Sayed Aly Hassan, Tamer; Martínez Llorens, Silvia; Moñino López, Andrés Vicente; Jover Cerdá, Miguel; Tomás Vidal, Ana (Elsevier, 2016)

[EN] The effect of different weekly feeding frequencies on Nile tilapia fingerlings of 2.02 g, was determined during 12 weeks. This was done by feeding the fish 7 days/week, 6 days/week or 5 days/week. After this restriction ...

Mostrando ítems 1-2 de 2