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Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Andrés Bello, María Desamparados; Iborra Bernad, María del Consuelo; García-Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2013-01)

The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate ...
Evaluación del uso de diferentes enzimas sobre la calidad de productos cárnicos

Sanz Punter, Pablo (Universitat Politècnica de València, 2015-10-06)

[ES] La utilización en la industria cárnica de enzimas que favorecen el entrecruzamiento de proteínas permite el desarrollo de productos donde se utilicen los recortes y otros excedentes de la producción para la obtención ...
Strategies for Salt Reduction in Foods

Toldrá Vilardell, Fidel; Barat Baviera, José Manuel (Bentham Science Publishers, 2012)

[EN] The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary ...

Mostrando ítems 1-3 de 3