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

• Príomhchruthaitheoirí: Noman Walayat (Údar), Jianhua Liu (Údar), Asad Nawaz (Údar), Rana Muhammad Aadil (Údar), María López-Pedrouso (Údar), José M. Lorenzo (Údar)
• Formáid: LEABHAR
• Foilsithe / Cruthaithe: MDPI AG, 2022-02-01T00:00:00Z.
• Ábhair: article
• Rochtain ar líne: Connect to this object online.

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...