Use of amidated low methoxyl pectin to produce fish restructured products

Food Hydrocolloids

Volumn 17, Issue 2, 2003, Pages 171-176

  Uresti, R M ^a   Lopez Arias N ^a   Gonzalez Cabriales J J ^a   Ramirez J A ^a   Vazquez M ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Amidated low methoxyl pectin; Cyclopsetta chittendenii; Restructured products

Indexed keywords

AMIDATED LOW METHOXYL PECTIN; BREAKING FORCE; COLOR PARAMETER; CYCLOPSETTUM CHITTENDENII; FISH PASTES; FUNCTIONAL AND TEXTURAL PROPERTIES; GEL STRENGTHS; LOW-METHOXYL PECTINS; RESTRUCTURED FISH PRODUCTS; RESTRUCTURED PRODUCT;

FISH;

METHOXYL PECTIN; PECTIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

AMIDATION; ARTICLE; COLOR; FISH; GEL; INCUBATION TIME; SEA FOOD; SOLUBILIZATION; WATER CONTENT;

CYCLOPSETTA;

EID: 0037367756     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00049-8     Document Type: Article

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