SCOPUS 정보 검색 플랫폼

Volumn 59, Issue 2, 1994, Pages 246-250

Gel Strength Increased in Low‐Grade Heat‐Set Surimi with Blended Phosphates

Author keywords

cryoprotectants; extrusion; gel strength; phosphates; surimi

Indexed keywords

EID: 84985279286 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1994.tb06940.x Document Type: Article

Times cited : (15)

References (11)

1
- 0000873463
- Heat‐induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting
- (1989) Journal of Food Science , vol.54 , pp. 805
- Autio, K.¹ Kiesvaara, M.² Polvinen, K.³

2
- 0020890404
- Final strength and rheological changes during processing of thermally induced fish muscle gels
- (1983) J. Rheology , vol.27 , pp. 557
- Montejano, J.G.¹ Hamann, D.D.² Lanier, T.C.³

3
- 84985204868
- Thermally induced gelation of selected comminuted muscle systems ‐ Rheological changes during processing, final strength and microstructure. J
- (1984) Journal of Food Science , vol.49 , pp. 1496
- Montejano, J.G.¹ Hamann, D.D.² Lanier, T.C.³

4
- 84911638381
- Non‐isothermal flow of surimi‐based products and effects of added phosphate
- W.S. Lien, (Ed.), Singapore, September 28‐October 2, 1987., Singapore Institute of Food. Science & Technology, Singapore
- (1988) Proceedings of the 7th World Congress of Food Science and Technology
- Nicklason, P.M.¹ Pigott, G.M.²

5
- 0024874336
- Simultaneous heating, forming and extruding of surimi‐based products
- (1989) J. Food Engr. , vol.9 , pp. 219
- Nicklason, P.M.¹ Pigott, G.M.²

6
- 84985249699
- Unpublished data. Institute for Food Science & Technology, Univ. of Washington, Seattle, WA.
- (1990)
- Nicklason, P.M.¹ Pigott, G.M.²

7
- 84985257251
- Paper No. 347, presented at the International Food Technology Exposition & Conference, The Hague, The Netherlands, November 15–18, 1992.
- (1992) Improving the quality of surimi products with blended phosphates
- Nielsen, R.N.¹ Pigott, G.M.²

8
- 84963435954
- Surimi: The “High‐tech” raw material from minced fish flesh
- (1986) Food Reviews International , vol.2 , pp. 213
- Pigott, G.M.¹

9
- 84985227463
- In‐house publication (9 page mongraph.), Institute of Food Science & Technology, Univ. of Washington, Seattle, WA
- (1989) Extrusion of surimi products, control of non‐isothermal flow
- Pigott, G.M.¹ Nicklason, P.M.² Heck, N.E.³ Yusuf, D.⁴

10
- 84985200374
- Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry
- (1985) J. Food Sci. , vol.50 , pp. 10
- Wu, M.C.¹ Akahane, T.² Lanier, T.C.³ Hamann, D.D.⁴

11
- 0009837636
- Rigidity and viscosity changes of croaker actomyosin during thermal gelation
- (1985) J Food Sci. , vol.50 , pp. 15
- Wu, M.D.¹ Lanier, T.C.² Hamann, D.D.³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.