Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers-Reference-Cited by-同舟云学术

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Published:2019-01-01 Issue:1 Volume:17 Page:207-213
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Acosta-Pérez Victor Johan¹,Zamudio-Flores Paul Baruk²,Ornelas-Paz José De Jesús²,Palma-Rodríguez Heidi Maria¹,Juárez-Muñoz Juana¹,Vargas-Torres Apolonio¹^ORCID

Affiliation:

1. Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México

2. Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Ciudad Cuauhtémoc, México

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1574903

Reference36 articles.

1. Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

2. Characterization and In Vivo Hydrolysis of Amylose–Stearic Acid Complex

3. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

4. Resistant Starch-rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization

5. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

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