Review paper

New Alternatives in Seafood Restructured Products

Volume: 56, Issue: 2, Pages: 237 - 248
Published: Jul 7, 2014
Abstract
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In...
Paper Details
Title
New Alternatives in Seafood Restructured Products
Published Date
Jul 7, 2014
Volume
56
Issue
2
Pages
237 - 248
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