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Article(3)
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CYTA - Journal of Food(1)
Food and Bioprocess Technology(1)
Journal of Aquatic Food Product Technology(1)
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scopus(3)
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products
ArticleAbstract: The development of restructured fish products and the application of new food ingbkp_redients have bPalabras claves:Gilthead sea bream, Konjac gum, Restructured fish products, Sodium carboxymethylcellulose, TransglutaminaseAutores:Andrés-Bello A., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)
ArticleAbstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organolePalabras claves:FAT, FISH, Protein content, Vacuum cooking (cook-vide)Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusProduction of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level
ArticleAbstract: In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added tPalabras claves:Cold-setting; mechanical properties, Gilthead sea bream, Microbial transglutaminase, Restructured products, tPAAutores:Andrés-Bello A., Martínez‐monzó J., P. García-Segovia, Ramírez J.Fuentes:scopus