Effects of rare sugard-allulose on heat-induced gelation of surimi prepared from marine fish-Reference-Cited by-同舟云学术

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Effects of rare sugard-allulose on heat-induced gelation of surimi prepared from marine fish

Published:2017-05-22 Issue:14 Volume:97 Page:5014-5020
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Ogawa Masahiro¹^ORCID,Inoue Masaki¹,Hayakawa Shigeru¹,O'Charoen Siwaporn²,Ogawa Makiko³

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture; Kagawa University; Kagawa Japan

2. Department of Product Development, Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand

3. Department of Foods and Human Nutrition, Faculty of Human Life Sciences; Notre Dame Seishin University; Okayama Japan

Funder

City Area Program, Ministry of Education, Culture, Sports, Science and Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. Rare sugar d-allulose: potential role and therapeutic monitoring in maintaining obesity and type 2 diabetes mellitus;Hossain;Pharmacol Ther,2015

2. Influence of a rare sugar, d-psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen;Sun;J Agric Food Chem,2008

3. Effect of d-psicose used as sucrose replacer on the characteristics of meringue;O'Charoen;J Food Sci,2014

4. Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity;Sun;Biosci Biotechnol Biochem,2006

5. Improvement of heat-gelation ability of surimi from frozen blue mackerel by the addition of sodium carbonate;Mino;Jpn Soc Food Eng,2013

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1. A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application;Critical Reviews in Food Science and Nutrition;2024-08-17

2. Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage;Foods;2024-07-11

3. D-allulose 3-epimerase for low-calorie D-allulose synthesis: microbial production, characterization, and applications;Critical Reviews in Biotechnology;2024-07-07

4. Impact of artificial sweeteners and rare sugars on the gut microbiome;Food Science and Biotechnology;2024-07

5. The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources;Starch - Stärke;2024-04-03

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