EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL

Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

(2009) Nilesh Prakash Nirmal et al.   FOOD CHEMISTRY

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

(2009) Amjad Khansaheb Balange et al.   FOOD HYDROCOLLOIDS

Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi

(2009) Amjad Khansaheb Balange et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

(2008) Amjad Balange et al.   FOOD CHEMISTRY

Effect of phenolic compounds on the properties of porcine plasma protein-based film

(2008) Pornpot Nuthong et al.   FOOD HYDROCOLLOIDS

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

(2007) Saroat Rawdkuen et al.   FOOD CHEMISTRY