Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase-Reference-Cited by-同舟云学术

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase

Published:2018-10 Issue: Volume:96 Page:296-306
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ribeiro Ana Teresa^ORCID,Elias Miguel^ORCID,Teixeira Bárbara^ORCID,Pires Carla^ORCID,Duarte Ricardo,Saraiva Jorge Alexandre^ORCID,Mendes Rogério

Funder

QOPNA research unit

FEDER

Portuguese Foundation for Science and Technology

European Social FundEuropean Social Fund (FSE)

Ministry of Education and Science

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing;Cando;Innovative Food Science & Emerging Technologies,2016

4. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

5. Restructured gel products from farmed meagre (Argyrosomus regius) Muscle: Effect of low salt levels, psyllium fiber, and chilled storage;Cardoso;Journal of Aquatic Food Product Technology,2015

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