High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 148-154

  Gomez Estaca J ^a   Lopez Caballero M E ^a   Gomez Guillen M C ^a   Lopez de Lacey A ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Carpaccio; Carpaccio like products; Fish; High pressure

Indexed keywords

BINDING ENERGY; CHEMICAL SENSORS; FISH; MEATS; SHEAR STRENGTH;

APPLYING PRESSURES; CARPACCIO; CARPACCIO-LIKE PRODUCTS; COLOUR DIFFERENCES; EFFECT OF HIGH PRESSURES; FISHERY PRODUCTS; HIGH PRESSURE; HIGH QUALITIES; HIGH-PRESSURE TECHNOLOGIES; HIGH-PRESSURE TREATMENTS; LIPID BINDINGS; MICROBIOLOGICAL QUALITIES; PHYSICO CHEMICALS; PROCESSED FOODS; SENSORIAL QUALITIES; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY PANELS; SHELF LIVES;

QUALITY CONTROL;

SCOMBRIDAE;

EID: 60349120201     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.10.006     Document Type: Article

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