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Journal of the Science of Food and Agriculture

Volumn 81, Issue 3, 2001, Pages 305-310

Effect of the addition of maltodextrins and sucrose on the ice-melting onset of minced fish muscle

(3) Herrera, Juan J a Pastoriza, Laura a Nesvadba, Paul b

a INSTITUTO DE INVESTIGACIONES MARINAS (Spain)

b CSL (United Kingdom)

Author keywords

Cryostabilisation; Frozen storage; Glass transition; Ice melting onset; Maltodextrins; Minced fish muscle; Sucrose

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FISH; ICE; MALTODEXTRIN; MEAT; MELTING POINT; SOLUTE CONCENTRATION; SUCROSE;

EID: 0035141619 PISSN: 00225142 EISSN: None Source Type: Journal
DOI: 10.1002/1097-0010(200102)81:3<305::AID-JSFA813>3.0.CO;2-J Document Type: Article

Times cited : (3)

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