Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

Food Hydrocolloids

Volumn 25, Issue 8, 2011, Pages 1842-1852

  Ramírez, José A ^a   Uresti, Rocio M ^a   Velazquez, Gonzalo ^a,b   Vazquez, Manuel ^c  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b CICATA Queretaro IPN   (Mexico)

^c UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Additives; Caseinate; Hydrocolloids; Low salt; Restructured products; Starch; Surimi; Transglutaminase

Indexed keywords

COLLOIDS; MUSCLE; PROTEINS;

CASEINATE; FISH SPECIES; FUNCTIONAL PROPERTIES; HYDROCOLLOID; LOW SALTS; MECHANICAL; RESTRUCTURED PRODUCT; RESTRUCTURING PROCESS; SURIMI; TRANSGLUTAMINASES;

FISH;

AVES; MAMMALIA;

EID: 79961024283     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.05.009     Document Type: Article

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