Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels-Reference-Cited by-同舟云学术

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

Published:2002-04 Issue:4 Volume:37 Page:387-393
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Hsu Cheng-Kuang,Chiang Been-Huang

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00577.x/fullpdf

Reference16 articles.

1. Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength

2. Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture

3. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

4. 4D.D. Hamann, and T.C. Lanier (1986 ). Instrumental methods for predicting seafood sensory texture quality . In:Seafood Quality Determination(edited by D.E. Kramer & J. Liston). P. 123. Amsterdam: Elsevier Science.

5. EFFECTS OF WATER, OIL, EGG WHITE AND STARCH ON THE TEXTURE OF COD SURIMI GELS BY RESPONSE SURFACE METHODOLOGY

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