Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 201-208

  Debusca, Alicia ^a   Tahergorabi, Reza ^b   Beamer, Sarah K ^a   Partington, Susan ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Algal oil; Dietary fibre; Endothermic transitions; Fish oil; Flaxseed oil; Food product development; Functional food; Gelation; Ingredient interactions; Nutraceutical food; Omega 3 fatty acids; Salt substitute; Surimi

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FIBERS; FLAX; FOOD PRODUCTS; FUNCTIONAL FOOD; GELATION; MEATS; NUTRITION; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; PROTEINS;

ALGAL OIL; DIETARY FIBRE; ENDOTHERMIC TRANSITIONS; FISH OIL; FLAXSEED OIL; NUTRACEUTICALS; OMEGA-3-FATTY ACIDS; SALT SUBSTITUTES; SURIMI;

FISH PRODUCTS;

OMEGA 3 FATTY ACID; PROTEIN; SODIUM CHLORIDE;

ARTICLE; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; GEL; GELATION; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; SURIMI GEL;

ALGAE; LINUM USITATISSIMUM; THERAGRA CHALCOGRAMMA;

EID: 84877305695     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.111     Document Type: Article

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