Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel-Reference-Cited by-同舟云学术

Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel

Published:2018-12-26 Issue:1 Volume:28 Page:2-13
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Arsyad Muh Ali¹²³,Akazawa Takashi¹²,Ogawa Masahiro¹²^ORCID

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kita-gun, Kagawa, Japan

2. Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University Affiliated to Kagawa University, Kita-gun, Kagawa, Japan

3. Department of Fisheries Processing Technology, Pangkep State of Agriculture Polytechnic, Pangkep, Sulawesi Selatan, Indonesia

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1559904

Reference31 articles.

1. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

2. Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols

3. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

4. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

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