Comparison of Conventional and Countercurrent Leaching Processes of Surimi Manufacture
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference41 articles.
1. Effects of Heat-Stable Alakaline Protease Activity of Atlantic Menhaden (Brevootii tyrannus) on Surimi Gels
2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
3. Acetone–Water Mixtures for the Extraction and Rapid Estimation of Fats of Biological Materials, Particularly Fish Products
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimal synthesis and design of the number of cycles in the leaching process for surimi production;Journal of Food Science and Technology;2016-12
2. Mathematical modeling and simulation of soluble protein extraction during leaching process in surimi elaboration;Journal of Food Engineering;2014-01
3. Optimal Design of the Leaching Stage in the Manufacturing Process of Surimi Gel;Industrial & Engineering Chemistry Research;2013-08-26
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