Effect of wheat fibre in frozen stored fish muscular gels

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 571-576

  Sánchez Alonso, Isabel ^a   Haji Maleki, Ramin ^a   Borderías, A Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Dietary fibre; Fish muscular gels; Functional properties; Physical properties; Wheat fibre

Indexed keywords

TRITICUM AESTIVUM;

EID: 33746105316     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0242-4     Document Type: Article

References (34)

1. Puupponen-Pimïa R, Aura AM, Oksraan-Caldentey KM, et al. (2002) Trends Food Sci Tech 13:3-11
2. Tribble DL, Krauss RM (2003) Washington, D.C. OPS e Instituto Internacional de Ciencias de la Vida (8a editión) Serie publicación científica y técnica no. 592
3. Eastwood MA (1992) Annu Rev Nutr 12:19-35
4. Pérez-Álvarez JA, Aleson-Carbonell L, Fernández- López J, et al. (2002) Fundamentes tecnológicos y nutritives de la dieta mediterránea. Universidad Miguel Hernández, Orihuela, Spain, pp 25-42
5. Bollinger H (2000) Int Food Mark Technol 14(2):6-8
6. Blenford DE (1992) Internacional Food Ingredients 6:2-6
7. DaPonte DJB, Herfst JM, Roozen JP, et al. (1985) J Food Technol 20(5):587-598
8. Foegeding EA, Ramsey SR (1987) J Food Sci 52:549
9. Borderías J, Montera P, Mati de Castro MA (1996) Food Sci Tech Int 2(5):293-299
10. Gómez-Guillén C, Solas T, Borderías J, et al. (1996) Zeitschrift für Lebensmittel Untersuchung und Forschung 202(3):221-227
11. Montera P, Hurtado JL, Pérez-Mateos M (2000) Food Hydroc 14(5):455-461
12. Pérez-Mateos M, Hurtado JL, Montera P, et al. (2001) J Food Sci 66(6):838-843
13. Yoon KS, Lee CM (1990) J Food Sci 55(1):87-90
14. Borderías AJ, Sánchez-Alonso I, Pérez-Mateos M (2005) Trends Food Sci Technol 16:458-465
15. Ang JF, Crosby GA (2005) Food Tech 59(3):35-38
16. Ang JF (1993) J Am Oil Chem Soc 70(6):619-622
17. Ang JF, Miller WB (1991) Cereal Foods World 36(7):558-562
18. Ang JF (1991) J Food Sci 56(6):1682-L684
19. Robertson JA, Eastwood MA (1981) Br J Nutr 46:247-255
20. Robertson JA, Eastwood MA (1981) Br J Nutr 45:83-88
21. Weber JL (1987) The water binding capacity of fruit and vegetable fibres. PhD dissertation, University of Minnesota, MN, USA
22. Caprez A, Arrigoni E, Amado R, et al. (1986) J Cereal Sci 4:233-239
23. Vyncke W (1981) 12th Western European Fish Technologist Association (WEFTA) Meeting. Copenhagen, Denmark
24. Lanier TC, Lee CM (1992) Surimi technology. Marcel Dekker Inc., New York
25. Bourne MC (1978) Food Tech 32(7):62-65
26. Park JW (1994) J Food Sci 59:525-527
27. UNE 87-006-92 (1992) Anàlisis sensorial. Metodología. Prueba triangular. Asociación Española de Normalización y Certificación (AENOR), Madrid, Spain
28. Thebaudin JY, Lefebre AC, Harrington M, et al. (1997) Trends Food Sci Technol 8:41-48
29. Montejano JG, Hamann DD, Lanier TC (1983) JRheol 276:557-579
30. Sano T, Noguchi SF, Tsuchiya T, et al. (1988) J Food Sci 53:924-928
31. Montejano JG, Hamann DD, Lanier TC (1984) J Food Sci 49:1496-1505
32. Tudorica CM, Kuri V, Brennan CS (2002) J Agric Food Chem 50:347-356
33. Anonymous (1981) Food chemicals codex. National Academy Press, Washington, DC
34. Thibault JF, Lahaye M, Guillon F (1992) Dietary Fibre-A component of food. In: Schweizer TF, Edwards CA (eds) Springer Verlag, London, pp 21-39