Application of melanin‐free ink as a new antioxidative gel enhancer in sardine surimi gel

E-ISSN： 1097-0010|95|11|2201-2207

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.11, 2015-08, pp. : 2201-2207

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA)

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 977-986

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Starch of Textural Properties of Surimi Gel

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 722-725

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of pre‐cooking protein paste gelation conditions and post‐cooking gel storage conditions on gel texture

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 280-286

John Wiley & Sons Inc

Access to resources Recommend Favorite

Proximate Composition, Acute Toxicity and Antioxidative Property of Lactarius tenuicystidiatus, a New Species

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 2, 2015-05 ,pp. : 161-171

John Wiley & Sons Inc

Access to resources Recommend Favorite

Study of pharmacokinetics of an in situ forming gel system for controlled delivery of florfenicol in pigs

JOURNAL OF VETERINARY PHARMACOLOGY & THERAPEUTICS, Vol. 38, Iss. 6, 2015-12 ,pp. : 596-600

John Wiley & Sons Inc

Access to resources Recommend Favorite