Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 165-175

  Niamnuy, Chalida ^a   Devahastin, Sakamon ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Boiled shrimp; Cooking loss; Fractal analysis; Image analysis; Protein fractions; Structure protein fraction relationship; Texture

Indexed keywords

ARTICLE; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FISHERY; PROTEIN ANALYSIS; QUALITATIVE ANALYSIS; SHRIMP; STRUCTURE ANALYSIS;

DECAPODA (CRUSTACEA);

EID: 37549014481     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.058     Document Type: Article

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