Effects of formulation and processing techniques on physicochemical properties of surimi gel
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Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2021.e4
Reference38 articles.
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2. Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. 2017. Effect of bay (Laurus nobilis L.) essential oil on surimi gels nutritionally enhanced with salmon and flaxseed oils. J Aquat Food Prod Technol 26:431-446. 10.1080/10498850.2016.1209798
3. Cando D, Borderías AJ, Moreno HM. 2017. Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels. LWT-Food Sci Technol 75:599-607. 10.1016/j.lwt.2016.10.012
4. Cando D, Herranz B, Borderías AJ, Moreno HM. 2015. Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocoll 51:176-187. 10.1016/j.foodhyd.2015.05.016
5. Cando D, Herranz B, Borderías AJ, Moreno HM. 2016. Different additives to enhance the gelation of surimi gel with reduced sodium content. Food Chem 196:791-799. 10.1016/j.foodchem.2015.10.022
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1. Fabrication of chitosan-based food packaging film impregnated with turmeric essential oil (TEO)-loaded magnetic-silica nanocomposites for surimi preservation;International Journal of Biological Macromolecules;2022-04
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