Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients-Reference-Cited by-同舟云学术

Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients

Published:2007-03 Issue:2 Volume:72 Page:S119-S124
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Lee K.H.,Joaquin H.,Lee C.M.

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel

2. Quality Enhancement of Sexually Mature Chum Salmon Oncorhynchus keta in Retort Pouches

3. Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions

4. Parameters affecting the binding of volatile flavor compounds in model food systems. I. Proteins

5. Hake Muscle Altered by Frozen Storage as Affected by Added Ingredients

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