-
1
-
-
0001930006
-
El Surimi: Un avance en el desarrollo de la Ingeniería en Alimentos
-
Aguad A. and Maureira P. (1989). El Surimi: Un avance en el desarrollo de la Ingeniería en Alimentos. Chile Pesquero 55: 43-44.
-
(1989)
Chile Pesquero
, vol.55
, pp. 43-44
-
-
Aguad, A.1
Maureira, P.2
-
2
-
-
0002667075
-
Gelation of whey proteins
-
Aguilera J.M. (1995). Gelation of whey proteins. Food Technology 10: 83-89.
-
(1995)
Food Technology
, vol.10
, pp. 83-89
-
-
Aguilera, J.M.1
-
3
-
-
0034354105
-
Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi
-
Aguilera J.M. and Ortiz J. (2000). Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi. Food Science and Technology International 4: 323-329.
-
(2000)
Food Science and Technology International
, vol.4
, pp. 323-329
-
-
Aguilera, J.M.1
Ortiz, J.2
-
4
-
-
0031413467
-
Determination of kinetics of gelation kinetics of whey protein and cassava starch by dynamic oscillatory rheometry
-
Aguilera J.M. and Rojas G. (1997). Determination of kinetics of gelation kinetics of whey protein and cassava starch by dynamic oscillatory rheometry. Food Research International 5: 349-357.
-
(1997)
Food Research International
, vol.5
, pp. 349-357
-
-
Aguilera, J.M.1
Rojas, G.2
-
6
-
-
84987306854
-
Effects of reduced sodium chloride and added phosphate on physical and sensory properties of turkey frankfurters
-
Barbut S., Maurer A. and Lindsay R.C. (1988). Effects of reduced sodium chloride and added phosphate on physical and sensory properties of turkey frankfurters. Journal of Food Science 1: 62-66.
-
(1988)
Journal of Food Science
, vol.1
, pp. 62-66
-
-
Barbut, S.1
Maurer, A.2
Lindsay, R.C.3
-
7
-
-
84987367692
-
Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice
-
Bater B., Descamps O. and Maurer J. (1992). Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice. Journal of Food Science 4: 845-847.
-
(1992)
Journal of Food Science
, vol.4
, pp. 845-847
-
-
Bater, B.1
Descamps, O.2
Maurer, J.3
-
8
-
-
0000827266
-
Thermal aggregation of myosin subfragments from cod and herring
-
Chan J. and Paulson A. (1993). Thermal aggregation of myosin subfragments from cod and herring. Journal of Food Science 5: 1057-1061.
-
(1993)
Journal of Food Science
, vol.5
, pp. 1057-1061
-
-
Chan, J.1
Paulson, A.2
-
9
-
-
4344702202
-
-
Bulletin No. G-24. Rockland, US: FMC
-
FMC Corp., Marine Colloids Div. (1985). The Carrageen People Application. Bulletin No. G-24. Rockland, US: FMC.
-
(1985)
The Carrageen People Application
-
-
-
10
-
-
4344604308
-
-
Bulletin No. B-80. Rockland, US: FMC
-
FMC Corp., Marine Colloids Div, (1991). The Carrageen People Application. Bulletin No. B-80. Rockland, US: FMC.
-
(1991)
The Carrageen People Application
-
-
-
11
-
-
0002105831
-
Thermally induced changes in muscle proteins
-
Foegeding E. (1988). Thermally induced changes in muscle proteins. Food Technology 6: 58-64.
-
(1988)
Food Technology
, vol.6
, pp. 58-64
-
-
Foegeding, E.1
-
14
-
-
2842560402
-
Rheological properties of gels made from high- And low-quality sardine (sardina pilchardus) mince with added nonmuscle proteins
-
Gomez-Guillén C., Montero P. and Borderias J. (1996a). Rheological properties of gels made from high- and low-quality sardine (sardina pilchardus) mince with added nonmuscle proteins. Journal of Agricultural and Food Chemistry 3: 746-750.
-
(1996)
Journal of Agricultural and Food Chemistry
, vol.3
, pp. 746-750
-
-
Gomez-Guillén, C.1
Montero, P.2
Borderias, J.3
-
15
-
-
0000010972
-
Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, iota-carrageenan and egg white
-
Gomez-Guillén C., Solas T., Montero P. and Borderias J. (1996b). Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, iota-carrageenan and egg white. Zeitschrift für Lebensmittel Untersuchung und Forschung 202: 221-227.
-
(1996)
Zeitschrift für Lebensmittel Untersuchung und Forschung
, vol.202
, pp. 221-227
-
-
Gomez-Guillén, C.1
Solas, T.2
Montero, P.3
Borderias, J.4
-
18
-
-
0024764116
-
Chemical and physical properties of algal polysaccharides used for cell immobilization
-
Guiseley K. (1989). Chemical and physical properties of algal polysaccharides used for cell immobilization. Enzyme Microbiology Technology 11: 706-715.
-
(1989)
Enzyme Microbiology Technology
, vol.11
, pp. 706-715
-
-
Guiseley, K.1
-
19
-
-
84985232728
-
Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams
-
Hand L.W., Terrell R.N. and Smith G.C. (1982). Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams. Journal of Food Science 6: 1776-1778.
-
(1982)
Journal of Food Science
, vol.6
, pp. 1776-1778
-
-
Hand, L.W.1
Terrell, R.N.2
Smith, G.C.3
-
20
-
-
0024775623
-
Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium
-
Hermansson A.M. (1989). Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium. Carbohydrate Polymer 10: 163-181.
-
(1989)
Carbohydrate Polymer
, vol.10
, pp. 163-181
-
-
Hermansson, A.M.1
-
21
-
-
0032902869
-
Compression properties of fish-meat gel as affected by gelatinization of added starch
-
Kong C.S., Ogawa H. and Iso N. (1999a). Compression properties of fish-meat gel as affected by gelatinization of added starch. Journal of Food Science 2: 283-286.
-
(1999)
Journal of Food Science
, vol.2
, pp. 283-286
-
-
Kong, C.S.1
Ogawa, H.2
Iso, N.3
-
22
-
-
0033372732
-
Temperature dependency of compression properties of fish meat gel as affected by added starch
-
Kong C.S., Ogawa H. and Iso N. (1999b). Temperature dependency of compression properties of fish meat gel as affected by added starch. Journal of Food Science 6: 1048-1051.
-
(1999)
Journal of Food Science
, vol.6
, pp. 1048-1051
-
-
Kong, C.S.1
Ogawa, H.2
Iso, N.3
-
23
-
-
4344685038
-
-
N. Parris and R.A. Barford (eds), Honolulu, Hawaii: ACS Symposium Series
-
Lanier T. (1989). Macromolecular Interactions and Food Colloid Stability. In N. Parris and R.A. Barford (eds), Honolulu, Hawaii: ACS Symposium Series, PP. 41-54.
-
(1989)
Macromolecular Interactions and Food Colloid Stability
, pp. 41-54
-
-
Lanier, T.1
-
25
-
-
4344612785
-
Waters binding and ingredient dispersion pattern effects on surimi gel texture
-
Lee C.M. (1993). Waters binding and ingredient dispersion pattern effects on surimi gel texture. Journal of Food Science 4: 786-791.
-
(1993)
Journal of Food Science
, vol.4
, pp. 786-791
-
-
Lee, C.M.1
-
26
-
-
0036191723
-
Textural and physical properties of acid-induced and potassium- substituted low-sodium surimi gels
-
Lian P.Z., Lee C.M. and Chung K.H. (2002). Textural and physical properties of acid-induced and potassium-substituted low-sodium surimi gels. Journal of Food Science 1: 109-112.
-
(2002)
Journal of Food Science
, vol.1
, pp. 109-112
-
-
Lian, P.Z.1
Lee, C.M.2
Chung, K.H.3
-
27
-
-
0002261663
-
Reduced sodium usage in poultry muscle foods
-
Maurer A.J. (1983). Reduced sodium usage in poultry muscle foods. Food Technology 7: 60-66.
-
(1983)
Food Technology
, vol.7
, pp. 60-66
-
-
Maurer, A.J.1
-
28
-
-
0020890404
-
Final strengths and rheological changes during processing of thermally induced fish muscle gels
-
Montejano J. (1983). Final strengths and rheological changes during processing of thermally induced fish muscle gels. Journal of Rheology 27: 557-558.
-
(1983)
Journal of Rheology
, vol.27
, pp. 557-558
-
-
Montejano, J.1
-
30
-
-
0039929902
-
Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)
-
Montero P., Gomez-Guillén C. and Borderias J. (1996a). Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus). Food Science and Technology International 2: 111-122.
-
(1996)
Food Science and Technology International
, vol.2
, pp. 111-122
-
-
Montero, P.1
Gomez-Guillén, C.2
Borderias, J.3
-
31
-
-
4344581522
-
Thermal gelation properties of two different composition sardina (Sardina pilchardus) muscles with addition of non-muscle proteins and hydrocolloids
-
Montero P., Gomez-Guillén C. and Borderias J. (1996b). Thermal gelation properties of two different composition sardina (Sardina pilchardus) muscles with addition of non-muscle proteins and hydrocolloids. Food Chemistry 1: 1-7.
-
(1996)
Food Chemistry
, vol.1
, pp. 1-7
-
-
Montero, P.1
Gomez-Guillén, C.2
Borderias, J.3
-
32
-
-
0019003158
-
+ in the gelation kappa-carrageenan
-
+ in the gelation kappa-carrageenan. Journal of Molecular Biology 138: 349-362.
-
(1980)
Journal of Molecular Biology
, vol.138
, pp. 349-362
-
-
Morris, E.1
-
33
-
-
0006645434
-
Food gels - Roles played by polysaccharides
-
Morris E. (1985). Food gels - roles played by polysaccharides. Chemistry Industry 1: 59-164.
-
(1985)
Chemistry Industry
, vol.1
, pp. 59-164
-
-
Morris, E.1
-
34
-
-
0038023599
-
Effects of sugar on the gel-sol transition of agarose and kappa-carrageenan
-
Nishinari K., Watase M., Miyoshi E., Takaya T. and Oakenfull D. (1995). Effects of sugar on the gel-sol transition of agarose and kappa-carrageenan. Food Technology 10: 90-96.
-
(1995)
Food Technology
, vol.10
, pp. 90-96
-
-
Nishinari, K.1
Watase, M.2
Miyoshi, E.3
Takaya, T.4
Oakenfull, D.5
-
35
-
-
0027247291
-
Rheology and fracture of mixed iota and kappa carrageenan: Two-step gelation
-
Parker A., Brigand G., Miniou C., Trespoey A. and Vallée P. (1993). Rheology and fracture of mixed iota and kappa carrageenan: two-step gelation. Carbohydrate Polymers 20: 253-262.
-
(1993)
Carbohydrate Polymers
, vol.20
, pp. 253-262
-
-
Parker, A.1
Brigand, G.2
Miniou, C.3
Trespoey, A.4
Vallée, P.5
-
36
-
-
4344705556
-
-
Tesis para optar al título de Ingeniero Civil en Industrias con mención en Química. Pontificia Universidad Católica de Chile, Santiago, Chile
-
Raffo M. (1993). Propiedades mecánicas de geles de surimi/kappa-carragenato. Tesis para optar al título de Ingeniero Civil en Industrias con mención en Química. Pontificia Universidad Católica de Chile, Santiago, Chile.
-
(1993)
Propiedades Mecánicas de Geles de Surimi/kappa-carragenato
-
-
Raffo, M.1
-
37
-
-
0001963492
-
The potential for minced fish
-
Regenstein J.M. (1986). The potential for minced fish. Food Technology 3: 101-106.
-
(1986)
Food Technology
, vol.3
, pp. 101-106
-
-
Regenstein, J.M.1
-
38
-
-
0000168870
-
Gelation of carbohydrates
-
Rees D. (1969). Gelation of carbohydrates, Journal of Polymer Science 28: 261-276.
-
(1969)
Journal of Polymer Science
, vol.28
, pp. 261-276
-
-
Rees, D.1
-
39
-
-
0000722529
-
Rheological measurement of kappa-carrageenan during gelation
-
Richadson R. and Gooycolea P. (1994). Rheological measurement of kappa-carrageenan during gelation. Carbohydrate Polymers 24: 223-225.
-
(1994)
Carbohydrate Polymers
, vol.24
, pp. 223-225
-
-
Richadson, R.1
Gooycolea, P.2
-
42
-
-
85008118514
-
Effect of heating temperature on structure and gel-reinforcing ability of starch granules in kamaboko-gel
-
Yamazawa M. (1990). Effect of heating temperature on structure and gel-reinforcing ability of starch granules in kamaboko-gel. Nippon Suisan Gakkaishi 56: 505-510.
-
(1990)
Nippon Suisan Gakkaishi
, vol.56
, pp. 505-510
-
-
Yamazawa, M.1
|