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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 2
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Articles

Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels

Carlos CardosoPortuguese Institute for the Sea and the Atmosphere (IPMA, I.P.), Lisbon, Portugal
,
Bernardo RibeiroPortuguese Institute for the Sea and the Atmosphere (IPMA, I.P.), Lisbon, Portugal;School of Agronomy, Technical University of Lisbon (ISA/UTL), Lisbon, Portugal
&
Rogério MendesPortuguese Institute for the Sea and the Atmosphere (IPMA, I.P.), Lisbon, PortugalCorrespondence[email protected]
Pages 163-178 | Published online: 04 Feb 2015

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Miguel Angel Martínez-Maldonado, José Alberto Ramírez-De León, Ma. Guadalupe Méndez-Montealvo, Eduardo Morales-Sánchez & Gonzalo Velazquez. (2018) Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus). Journal of Aquatic Food Product Technology 27:4, pages 418-429.
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Articles from other publishers (3)

Rae Recy C. Bagonoc & Michelle Ji Yeon Yoo. (2021) Effects of formulation and processing techniques on physicochemical properties of surimi gel. Food and Life 2021:2, pages 35-46.
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Ana Teresa Ribeiro, Miguel Elias, Bárbara Teixeira, Carla Pires, Ricardo Duarte, Jorge Alexandre Saraiva & Rogério Mendes. (2018) Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase. LWT 96, pages 296-306.
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Maya Raman, Padma Ambalam & Mukesh Doble. 2018. Food Quality: Balancing Health and Disease. Food Quality: Balancing Health and Disease 365 393 .

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