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Volumn 16, Issue 3, 1996, Pages 307-316

Influence of high pressure on texturization of coalfish (Pollachius virens) pulp;Influence des hautes pressions sur la texturation de la pulpe de lieu noir (Polliachius virens)

Author keywords

Experimental design; Fish mince; High pressure; Setting

Indexed keywords


EID: 0030488655     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (6)

References (9)
  • 1
    • 0002832217 scopus 로고
    • Texture profile analysis
    • July
    • BOURNE M.C., 1978.Texture profile analysis, Food technol., (July) 62-72.
    • (1978) Food Technol. , pp. 62-72
    • Bourne, M.C.1
  • 2
    • 0000872633 scopus 로고
    • Effects of high pressure on food constituents: An overview
    • John Libbey Eurotext, Montrouge
    • CHEFTEL J.C., 1992. Effects of high pressure on food constituents: an overview. In: High pressure and biotechnology. Colloque INSERM (Montpellier 1992) Vol 224, 195-209, John Libbey Eurotext, Montrouge.
    • (1992) High Pressure and Biotechnology. Colloque INSERM (Montpellier 1992) , vol.224 , pp. 195-209
    • Cheftel, J.C.1
  • 3
    • 0000480505 scopus 로고
    • Rheology and texture properties
    • LANIER T.C. and LEE C.M., (ed.), Marcel Dekker Inc, New York
    • HAMANN D.D., MACDONALD G.A., 1992. Rheology and texture properties. In: LANIER T.C. and LEE C.M., (ed.), Surimi technology, 459-467, Marcel Dekker Inc, New York.
    • (1992) Surimi Technology , pp. 459-467
    • Hamann, D.D.1    Macdonald, G.A.2
  • 4
    • 84987313447 scopus 로고
    • Continuous production of fish meat sol using a twin-screw extruder
    • KITABATAKE N., SHIMIZU Y., DOI E., 1988. Continuous production of fish meat sol using a twin-screw extruder. J. Food Sci., 53, 344-347.
    • (1988) J. Food Sci. , vol.53 , pp. 344-347
    • Kitabatake, N.1    Shimizu, Y.2    Doi, E.3
  • 6
    • 0000323022 scopus 로고
    • Chemistry of surimi gelation
    • LANIER T.C. and LEE C.M., (ed.), Marcel Dekker Inc, New York
    • NIWA E., 1992. Chemistry of surimi gelation. In: LANIER T.C. and LEE C.M., (ed.), Surimi technology, 389-402, Marcel Dekker Inc, New York.
    • (1992) Surimi Technology , pp. 389-402
    • Niwa, E.1
  • 8
    • 0000081168 scopus 로고
    • Hydrostatic pressure-induced aggregation of myosin molecules in 0.5 KCI at pH 6.0
    • John Libbey Eurotext, Montrouge
    • YAMAMOTO K., HAYASHI S., YASUI T., 1992. Hydrostatic pressure-induced aggregation of myosin molecules in 0.5 KCI at pH 6.0. In: High pressure and biotechnology. Colloque INSERM (Montpellier 1992) Vol 224, 229-233, John Libbey Eurotext, Montrouge.
    • (1992) High Pressure and Biotechnology. Colloque INSERM (Montpellier 1992) , vol.224 , pp. 229-233
    • Yamamoto, K.1    Hayashi, S.2    Yasui, T.3
  • 9
    • 0001846085 scopus 로고
    • Effects of high pressure on texture and ultrastructure of fish and chicken muscles and their gels
    • John Libbey Eurotext, Montrouge
    • YOSHIOKA K., KAGE Y., OMURA H., 1992. Effects of high pressure on texture and ultrastructure of fish and chicken muscles and their gels. In: High pressure and biotechnology. Colloque INSERM (Montpellier 1992) Vol 224, 325-327. John Libbey Eurotext, Montrouge.
    • (1992) High Pressure and Biotechnology. Colloque INSERM (Montpellier 1992) , vol.224 , pp. 325-327
    • Yoshioka, K.1    Kage, Y.2    Omura, H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.