Roles of starch in surimi seafood: A review

Food Reviews International

Volumn 25, Issue 4, 2009, Pages 299-312

  Hunt, A ^a   Getty, K J K ^b   Park, J W ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Gel texture; Starch; Surimi seafood; Thermal stability

Indexed keywords

ANALOG PRODUCTS; FUNCTIONAL PROPERTIES; GEL CHARACTERISTICS; GEL PRODUCTS; GEL TEXTURE; MODIFIED STARCHES; SURIMI SEAFOOD; WATER HOLDING ABILITY;

FISH; MEATS; PROTEINS; STARCH; THERMODYNAMIC STABILITY;

FISH PRODUCTS;

EID: 77954823820     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120903155834     Document Type: Article

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