The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi-Reference-Cited by-同舟云学术

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The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi

Published:2007-06-29 Issue:2 Volume:26 Page:185-197
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SYCH J.,LACROIX C.,ADAMBOUNOU L. T.,CASTAIGNE F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01154.x/fullpdf

Reference38 articles.

1. Akahane , T. 1982 Freeze denaturation of fish muscle proteins Sc. D. thesis

2. Gelling properties of actomyosin from pre- and post-spawning hake;Beas;Journal of Food Science,1988

Cited by 21 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. Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products;Food Additives [Working Title];2021-08-26

2. Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products;Trends in Food Science & Technology;2016-11

3. Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin;Fisheries Science;2014-12-25

4. Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod;Food Chemistry;2013-06

5. Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage;Journal of Food Science and Technology;2011-06-22

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