Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other s...

Descripción completa

Detalles Bibliográficos
Autores principales: Walayat, Noman, Liu, Jianhua, Nawaz, Asad, Aadil, Rana Muhammad, López-Pedrouso, María, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944868/
https://www.ncbi.nlm.nih.gov/pubmed/35326135
http://dx.doi.org/10.3390/antiox11030486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944868/
https://www.ncbi.nlm.nih.gov/pubmed/35326135
http://dx.doi.org/10.3390/antiox11030486

Ejemplares similares