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Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type

Aguilera, JM; Ortiz, J (ASPEN PUBL INC, 2000)

Fresh paste from horse mackerel (T. murphyi) surimi-type, was processed during setting using (2%) KCl. The paste was subjected to different heating and cooling cycles. The salt produced an improvement in kamaboko-type gel ...

Structure-mechanical properties of heat-induced whey protein/cassava starch gels

Aguilera, JM; Baffico, P (WILEY-BLACKWELL, 1997)

Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) ...

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel T(. m)urphyi tipo surimi

Aguilera, J. M.; Ortiz Viedma, Jaime (Aspen Publishers, 2000)

Se emple6 pasta fresca de jurel (T. 11/lIrphyi) sin congelar tipo surimi, que se sometió al proceso de asentamiento en presencia de KCI (2 C1c). Conjuntamente, la pasta fue sometida a ciclos distintos de aplicaci6n de ...

Evaluación de las propiedades del cajaro (Phractocephalus hemiliopterus) como potencial para la obtención de surimi y productos derivados

Sotelo D., Indira; Filomena A., Annamaria; Rodríguez P., Jenny (Universidad de Córdoba, 2008)

Fat Substitutes In Processing Of Sausages Using Piramutaba Waste

De Fatima Henriques Lourenco L.; Dos Santos Galvao G.C.; Da Conceicao Amaral Ribeiro S.; De Fatima Amaral Ribeiro C.; Park K.J. (Springer India, 2014)