Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

Food Hydrocolloids

Volumn 15, Issue 2, 2001, Pages 185-194

  Montero, P ^a   Solas, T ^b   Perez Mateos M ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Carboxymethylcellulose; Gelling; Guar; High pressure; Locust bean; Mechanical properties; Mince; Structure; Water holding capacity; Xanthan

Indexed keywords

ATMOSPHERIC PRESSURE; GELATION; XANTHAN GUM;

CARBOXYMETHYL CELLULOSE; GEL PROPERTIES; GELLING; GUAR; HIGH PRESSURE; LOCUST BEAN; MINCE; NONIONIC; WATER-HOLDING CAPACITY; XANTHAN;

FISH;

ALGAROBA; CARBOXYMETHYLCELLULOSE; ION; XANTHAN;

ADHESION; ARTICLE; ATMOSPHERIC PRESSURE; CARBOHYDRATE ANALYSIS; COLOR; ELASTICITY; FISH; FLOW KINETICS; GEL; HEAT TREATMENT; HYDROCOLLOID;

CYAMOPSIS TETRAGONOLOBA; MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU; PHASEOLUS (ANGIOSPERM);

EID: 0035088543     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00064-3     Document Type: Article

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