Citric acid as pretreatment in drying of Pacific Lion's Paw Scallop (Nodipecten subnodosus) meats

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 599-603

  Marquez Rios, E ^a   Ocano Higuera V M ^b   Maeda Martinez A N ^c   Lugo Sanchez M E ^a   Carvallo Ruiz, M G ^a   Pacheco Aguilar, R ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD DE SONORA   (Mexico)

^c CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

Author keywords

Acid immersion; Isoelectric point; Maillard reactions; Scallop

Indexed keywords

CITRIC ACID;

ARTICLE; FOOD PROCESSING; GLYCATION; ISOELECTRIC POINT; MEAT; SCALLOP; TEMPERATURE;

NODIPECTEN SUBNODOSUS; PECTINIDAE;

EID: 49249088585     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.015     Document Type: Article

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