Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 133-145

  Andres Bello A ^a   Iborra Bernad, C ^a   Garcia Segovia P ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Gilthead sea bream; Konjac gum; Restructured fish products; Sodium carboxymethylcellulose; Transglutaminase

Indexed keywords

ADHESIVES; COLD STORAGE; FISH; FISH PRODUCTS; FOOD STORAGE; SCANNING ELECTRON MICROSCOPY;

GILTHEAD SEA BREAMS; KONJAC GUM; RESTRUCTURED FISH PRODUCTS; SODIUM CARBOXYMETHYLCELLULOSE; TRANSGLUTAMINASES;

MECHANICAL PROPERTIES;

ARCHOSARGUS RHOMBOIDALIS; SPARUS AURATA;

EID: 84871715906     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0765-6     Document Type: Article

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