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

Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional c...

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Uloženo v:
Podrobná bibliografie
Vydáno v:Food Technol Biotechnol
Hlavní autoři: Ramirez-Suarez, Juan C., Álvarez-Armenta, Andrés, García-Sánchez, Guillermina, Pacheco-Aguilar, Ramón, Scheuren-Acevedo, Susana M., Mazorra-Manzano, Miguel A., Rascón-Chu, Agustín
Médium: Artigo
Jazyk:Inglês
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Témata:
Preliminary Communications
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5654430/
https://ncbi.nlm.nih.gov/pubmed/29089853
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.03.17.5001
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