Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels

著录项

• 来源
  《Food Technology and Biotechnology》 |2017年第3期|共7页
• 作者

  Ramirez-Suarez Juan C.; Alvarez-Armenta Andres; Garcia-Sanchez Guillermina; Pacheco-Aguilar Ramon; Scheuren-Acevedo Susana M.; Mazorra-Manzano Miguel A.; Rascon-Chu Agustin;

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• 作者单位

  Food &

  Dev Res Ctr Fishery Prod Qual Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Fishery Prod Qual Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Fishery Prod Qual Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Fishery Prod Qual Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Fishery Prod Qual Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Dairy Prod Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

  Food &

  Dev Res Ctr Plants &

  Fungi Biotechnol Lab AC Carretera La Victoria Km 0-6 MX-83304 Hermosillo Sonora Mexico;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  jumbo squid; amidated low; methoxyl pectin; gelling; water retention;

  机译：Jumbo鱿鱼;胺化低;甲氧基果胶;胶凝;水保留;