Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 404-411

  Sánchez Alonso, Isabel ^a   Solas, Maria T ^b   Borderías, A Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dietary fibre; Dosidicus gigas; Giant squid; Surimi muscle gels; Textural properties; Wheat dietary fibre

Indexed keywords

FIBERS; FOOD PRODUCTS; GELS; PARTICLE SIZE ANALYSIS; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DIETARY FIBERS; DOSIDICUS GIGAS; GIANT SQUIDS; SURIMI MUSCLE GELS; TEXTURAL PROPERTIES; WHEAT DIETARY FIBRE;

NUTRITION;

CEPHALOPODA; DOSIDICUS GIGAS; TRITICUM AESTIVUM;

EID: 33846893646     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.015     Document Type: Article

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