Gelation and vibrational spectroscopy of tropical surimi induced by ascorbic acid and hydrogen peroxide
Author:
Affiliation:
1. School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima 30000 Thailand
2. Synchrotron Light Research Institute (Public Organization) Nakhon Ratchasima 30000 Thailand
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15638
Reference28 articles.
1. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds
2. Effect of Inorganic Oxidizing Reagents on Gel-Forming Properties of Walleye Pollack Surimi through Low Temperature Setting
3. Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish
4. Different additives to enhance the gelation of surimi gel with reduced sodium content
5. Effects of Some Food Additives on the Gel-forming Ability and Color of Milkfish Meat Paste
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