Physicochemical changes of sardines (sardina pilchardus) at -18c and functional properties of kamaboko gels enhanced with ca2+ ions and MTGase

Journal of Food Process Engineering

Volumn 31, Issue 3, 2008, Pages 372-397

  Karayannakidis, Panayotis D ^a   Zotos, Anastasios ^a   Petridis, Dimitris ^a   Taylor, K D Anthony ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DENATURATION; FISH; FOOD STORAGE; PH; PHYSICAL CHEMISTRY; PROTEINS;

FROZEN STORAGE; FUNCTIONAL PROPERTIES; KAMABOKO GELS; PHYSICOCHEMICAL CHANGES;

FREEZING;

CLUPEIDAE; SARDINA PILCHARDUS;

EID: 43649106166     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00158.x     Document Type: Article

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