Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan

Journal of Food Engineering

Volumn 82, Issue 2, 2007, Pages 128-134

  Mao, Linchun ^a   Wu, Tao ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Chitosan; Gelling property; Grass carp; Kamaboko gel; Lipid oxidation

Indexed keywords

FOOD TECHNOLOGY; HARDNESS; LIPIDS; OXIDATION; PEROXIDES;

CHITOSAN; GELLING PROPERTY; GRASS CARP; KAMABOKO GEL; LIPID OXIDATION;

GELS;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA; CYPRINIDAE;

EID: 34147111888     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.01.015     Document Type: Article

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