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

• Asıl Yazarlar: Noman Walayat (Yazar), Jianhua Liu (Yazar), Asad Nawaz (Yazar), Rana Muhammad Aadil (Yazar), María López-Pedrouso (Yazar), José M. Lorenzo (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2022-02-01T00:00:00Z.
• Konular: article
• Online Erişim: 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...