Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage
Published 2018 View Full Article
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Title
Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage
Authors
Keywords
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Journal
Journal of Aquatic Food Product Technology
Volume -, Issue -, Pages 1-15
Publisher
Informa UK Limited
Online
2018-08-20
DOI
10.1080/10498850.2018.1508533
References
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Related references
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- (2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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- (2015) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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- Investigations on tyrosinase activity in melanin-free ink from Sepia officinalis: potential for food proteins cross-linking
- (2012) Aref Neifar et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Chemical properties of surimi seafood nutrified with ω-3 rich oils
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- RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ- COMBINATION EFFECTS
- (2011) NINA SKALL NIELSEN et al. JOURNAL OF FOOD BIOCHEMISTRY
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- (2010) Johanna Buchert et al. Annual Review of Food Science and Technology
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- Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage
- (2007) Ester Cáceres et al. MEAT SCIENCE
- Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
- (2007) Charlotte Jacobsen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
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