Electrical conductivity and physical properties of surimi-potato starch under ohmic heating

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Pongviratchai, P ^a   Park, J W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Electrical conductivity; Ohmic heating; Physical properties; Starch; Surimi

Indexed keywords

PIGMENT; STARCH; WATER;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; COLOR; ELASTICITY; ELECTRIC CONDUCTIVITY; FISH; FOOD HANDLING; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY; POTATO; SHEAR STRENGTH; SOLUBILITY; TEMPERATURE;

ANALYSIS OF VARIANCE; ANIMALS; CHEMISTRY, PHYSICAL; COLOR; ELASTICITY; ELECTRIC CONDUCTIVITY; FISHES; FOOD HANDLING; HEAT; PIGMENTS, BIOLOGICAL; SHEAR STRENGTH; SOLANUM TUBEROSUM; SOLUBILITY; STARCH; TEMPERATURE; WATER;

SOLANUM TUBEROSUM; THERAGRA CHALCOGRAMMA;

EID: 36349013193     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00524.x     Document Type: Article

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