Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Rocio M. Uresti"'
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 2, Pp 131-136 (2003)
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the
Externí odkaz:
https://doaj.org/article/661751a162f6407e8a882cfa1f456b87
Autor:
Manuel Vázquez, Rocio M. Uresti, Verónica Robledo, Miguel A. Martínez, Gonzalo Velazquez, José A. Ramírez
Publikováno v:
Food Hydrocolloids. 35:264-269
Crustacean proteins denature and aggregate at similar temperature than other muscle proteins. However, crustacean proteins are able to gel even after being cooked. The mechanism associated to this behaviour remains unclear and differs from the gellin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b68e74aac1c409d2ab94bad8ed95d4f
https://doi.org/10.1016/j.foodhyd.2013.06.001
https://doi.org/10.1016/j.foodhyd.2013.06.001
Publikováno v:
Food Hydrocolloids. 25:1842-1852
The restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa8575ffb8577021b94243fc782dcaaa
https://doi.org/10.1016/j.foodhyd.2011.05.009
https://doi.org/10.1016/j.foodhyd.2011.05.009
Publikováno v:
Journal of Food Process Engineering. 31:229-246
Nowadays an increasing demand of functional foods exists. In the case of fish products, pectins can be added to offer an additional healthy value to the consumer with a positive effect in the textural properties. Therefore, it is possible to take adv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaf19d848b45a2195aedb1b8417facc4
https://doi.org/10.1111/j.1745-4530.2007.00149.x
https://doi.org/10.1111/j.1745-4530.2007.00149.x
Publikováno v:
International Journal of Food Science & Technology. 42:1039-1045
Summary Striped mullet (Mugil cephalus) and mexican flounder (Cyclopsetta chittendenni) are two abundant fish species in the north of the Gulf of Mexico. Both species are caught in large volume but their flesh is underutilised. The objective of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90c71ddbea63e0678e58c2026c027c9b
https://doi.org/10.1111/j.1365-2621.2006.01336.x
https://doi.org/10.1111/j.1365-2621.2006.01336.x
Publikováno v:
Ciencia y Tecnologia Alimentaria. 5:314-320
En la literatura existe informacion limitada sobre la produccion cientifica en el area de Ciencia y Tecnologia Alimentaria en Mexico. Esto impide a los investigadores nacionales tener una vision global del avance nacional en esta importante area del
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dd29964c2ef52ae216b1efd314e4d5f
https://doi.org/10.1080/11358120709487706
https://doi.org/10.1080/11358120709487706
Publikováno v:
Food Hydrocolloids. 21:527-536
The intake of pectin has been reported as healthful for people with risk of cardiovascular diseases. Moreover this is a known fiber able to reduce plasmatic cholesterol. But this hydrocolloid is low compatible with gels from muscle proteins. Only ami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1607319f1fdc065584cbe326742de667
https://doi.org/10.1016/j.foodhyd.2006.06.002
https://doi.org/10.1016/j.foodhyd.2006.06.002
Publikováno v:
Food Chemistry. 102:243-249
Striped mullet (Mugil cephalus) is an abundant fish species in the north side of the Gulf of Mexico. Despite its high volume of capture for the commercialization of roe, the flesh of striped mullet is underutilized because of its dark colour and unpl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e119709b4cd427970193c4064cc2a3
https://doi.org/10.1016/j.foodchem.2006.04.045
https://doi.org/10.1016/j.foodchem.2006.04.045
Publikováno v:
Food Chemistry. 94:202-209
The objective of this study was to evaluate the effect of setting conditions (25 °C for 2 h or 40 °C for 30 min) and combining of microbial transglutaminase (MTGase) and high pressure processing (HPP) on the mechanical properties of heat induced ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8865fed9caad2f87bdc33c1722e9d7c
https://doi.org/10.1016/j.foodchem.2004.11.005
https://doi.org/10.1016/j.foodchem.2004.11.005
Publikováno v:
Food Hydrocolloids. 19:964-973
The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1–5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4eb65824dc91f30e0f87035063cc73f5
https://doi.org/10.1016/j.foodhyd.2004.12.006
https://doi.org/10.1016/j.foodhyd.2004.12.006