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Fish products algin

In Japan, there are various products and processes preformed with HP, for example, gels of meat (studying the influence on flavor), of soy proteins, and of egg yolk and white. Pressurization is also used for gelating surimi, sardine, tuna fish, squid, starches, and alginates. HP induces the opposite behavior in the sol-gel transition of carragenine and agarose modifies the... [Pg.225]

McHugh, D.J. Production, properties and uses of alginates. In McHugh, D.J. (ed.) Production and utilization of products from commercial seaweeds. FAO Fish. Aquaculture Tech. Pap. 288, 58-115 (1987)... [Pg.246]

See other pages where Fish products algin is mentioned: [Pg.159]    [Pg.188]    [Pg.17]    [Pg.325]    [Pg.7]    [Pg.123]    [Pg.203]    [Pg.207]    [Pg.447]    [Pg.962]    [Pg.36]    [Pg.1443]    [Pg.401]    [Pg.271]    [Pg.481]   
See also in sourсe #XX -- [ Pg.17 ]



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