Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 59-68

  Solo de Zaldivar B ^a   Tovar, C A ^b   Borderias A J ^a   Herranz, B ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Deacetylation ratio; FT IR; Glucomannan gels; Restructured seafood products

Indexed keywords

ACETYLATION; ALKALINITY; GELATION; GELS; MEATS; POTASSIUM HYDROXIDE; SCANNING ELECTRON MICROSCOPY;

DEACETYLATION; DEACETYLATION RATIO; GELATION PROCESS; GLUCOMANNAN; GLUCOMANNAN GELS; NETWORK STRUCTURES; PHYSICOCHEMICAL PROPERTY; RESTRUCTURED SEAFOOD PRODUCT; RHEOLOGICAL PROPERTY; SEAFOOD PRODUCTS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84886306391     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.009     Document Type: Article

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