Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
2. Faculty of Fisheries Sciences; Hokkaido University; Hakodate Hokkaido 041-8611 Japan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12207/fullpdf
Reference41 articles.
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3. Effect of kiam wood extract as influenced by pH during oxygenation on mackerel surimi gel;Balange;J. Food Biochem.,2011
4. Effect of inorganic oxidizing reagents on gel-forming properties of walleye pollack surimi through low temperature setting;Banlue;J. Biol. Sci.,2010
5. Transglutaminase-mediated setting in bigeye snapper surimi;Benjakul;Food Res. Int.,2003
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