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Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
Edible film Mechanical properties Heat treatment
2009/5/20
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions prepared at pH 3 from frozen Alaska pollack surimi were hea...