Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels (English)
- New search for: Hsu, Cheng‐Kuang
- New search for: Chiang, Been‐Huang
- New search for: Hsu, Cheng‐Kuang
- New search for: Chiang, Been‐Huang
In:
International Journal of Food Science & Technology
;
37
, 4
;
387-393
;
2002
- Article (Journal) / Electronic Resource
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Title:Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels
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Contributors:Hsu, Cheng‐Kuang ( author ) / Chiang, Been‐Huang ( author )
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Published in:International Journal of Food Science & Technology ; 37, 4 ; 387-393
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Publisher:
- New search for: Blackwell Science Ltd
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Publication date:2002-04-01
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Size:7 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 37, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 339
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Review. Food ethics: a decision making tool for the food industry?Early, Ralph et al. | 2002
- 339
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Food ethics: a decision making tool for the food industry?Early, Ralph et al. | 2002
- 351
-
Classification of simple and complex sugar adulterants in honey by mid‐infrared spectroscopySivakesava, Sakhamuri / Irudayaraj, Joseph et al. | 2002
- 361
-
Comparison of physico‐chemical properties of biscuits supplemented with soy and kinema floursShrestha, Ashok K. / Noomhorm, Athapol et al. | 2002
- 369
-
A constant humidity air supply system for pilot scale applicationsO'Donnell, Aaron M. / Bronlund, John E. / Brooks, Greg F. / Paterson, A. (Tony) H. J. et al. | 2002
- 375
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Recognition of liquid and flesh food using an `electronic tongue'Rudnitskaya, Andrey Legin Alisa / Seleznev, Boris / Vlasov, Yuri et al. | 2002
- 387
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Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gelsHsu, Cheng‐Kuang / Chiang, Been‐Huang et al. | 2002
- 395
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Volatile composition of `grappa low wines' using different methods and conditions of storage on an industrial scaleDa Porto, Carla et al. | 2002
- 403
-
Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrupKasapis, Stefan et al. | 2002
- 415
-
Substrate specificity, heat inactivation and inhibition of polyphenol oxidase from different aubergine cultivarsDoğan, M. / Arslan, O. / Doğan, S. et al. | 2002
- 425
-
Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stabilityVaudagna, Sergio R. / Sánchez, Guillermo / Neira, Maria S. / Insani, Ester M. / Picallo, Alyandra B. / Gallinger, Maria M. / Lasta, Jorge A. et al. | 2002
- 443
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Methodology to study visual preference for horticultural products using quantitative imaging techniques and latent class segmentationCoppenolle, Hans / Paulus, I. / Schrevens, E. et al. | 2002
- 453
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The effect of aqueous extracted wheat bran on the baking quality of biscuitHaque, Md. Anwarul / Shams‐Ud‐Din, Md. / Haque, Anwarul et al. | 2002
- 463
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Short Communication. Effect of village processing methods on cyanogenic potential of cassava flours collected from selected districts of Nampula Province in MozambiqueZvauya, Remigio et al. | 2002
- 463
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Effect of village processing methods on cyanogenic potential of cassava flours collected from selected districts of Nampula Province in MozambiqueZvauya, Remigio / Ernesto, Mario / Bvochora, Talent / Tivana, Lucas / Francisco, Jose Cruz et al. | 2002