Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin

Food Hydrocolloids

Volumn 21, Issue 4, 2007, Pages 527-536

  Ramirez J A ^a   Rodriguez N R ^a   Uresti, R M ^a   Velazquez, G ^a   Vazquez M ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b Escola Politécnica Superior   (Spain)

Author keywords

Amidation; Fish; Gelling; Healthier fish food; Low methoxyl pectin; Pectin

Indexed keywords

CHOLESTEROL; COLOR; FISH PRODUCTS; GELS; POLYUNSATURATED FATTY ACIDS; PROTEINS;

AMIDATION; CARDIOVASCULAR DISEASE; FIBRE-RICH; FISH FOODS; FISH PASTES; GELLING; HEALTHY FISH FOOD; LOW-METHOXYL PECTINS; PECTIN; RESTRUCTURED FISH PRODUCTS;

FISH;

MUGIL CEPHALUS;

EID: 33846276544     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.06.002     Document Type: Article

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