The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchar dus) samples

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 775-783

  Karayannakidis, Panayotis D ^a   Zotos, Anastasios ^a   Petridis, Dimitrios ^a   Taylor, K D A ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Colour properties; Gel properties; Kamaboko; Ph; Washing efficiency

Indexed keywords

GELS; PH; PROTEINS; WASHING;

ACIDIC CONDITIONS; ALKALINE CONDITIONS; ALKALINE SOLUTIONS; COLOUR PROPERTIES; GEL PROPERTIES; KAMABOKO; PROTEIN CONCENTRATES; WASHING EFFICIENCY;

ALKALINITY;

SARDINA;

EID: 43649103040     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.018     Document Type: Article

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