Improvement of the gelling ability in restructured fish products: Effect of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide level and pH

European Food Research and Technology

Volumn 234, Issue 6, 2012, Pages 935-943

  Cardoso, Carlos ^a   Ribeiro, Bernardo ^a,b   Mendes, Rogério ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

1 Ethyl 3 (3 dimethylaminopropyl)carbodiimide; Hake; Heat induced gels; pH; Response surface methodology

Indexed keywords

CARBODIIMIDES; CHEMICAL AGENT; GEL PRODUCTS; HAKE; NEW SOLUTIONS; OPTIMAL CONDITIONS; RESPONSE SURFACE METHODOLOGY; TECHNICAL CHALLENGES; TEXTURAL QUALITY; WATER BINDING;

BINDING ENERGY; GELATION; GELS; OPTIMIZATION; PH; SURFACE PROPERTIES;

PH EFFECTS;

REXEA SOLANDRI;

EID: 84861229435     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1713-z     Document Type: Article

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