Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 160-169

  Fuchigami, Michiko ^a   Teramoto, Ai ^a   Jibu, Yuri ^a  

^a OKAYAMA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Agar; Freezing; Gel; High pressure; Texture; Visco elasticity

Indexed keywords

ALGAE; ATMOSPHERIC PRESSURE; ELASTICITY; FREEZING; HIGH PRESSURE EFFECTS; POLYSACCHARIDES; SUGAR (SUCROSE);

AGAR; AGAR GEL; EXOTHERMIC PEAKS; FREEZING; HIGH PRESSURE; HIGH-PRESSURE FREEZING; PRESSURE SHIFT; PRESSURE SHIFT FREEZING; SYNAERESIS; VISCO ELASTICITY;

GELS;

EID: 25844486968     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.01.008     Document Type: Conference Paper

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