author = "Montero García, Pilar"

Encontrado 307 documentos, página mostrada 1 de 31

Elaboración de un análogo a chanquete

Description: Referencia OEPM: P200202221.-- Fecha de solicitud: 01/10/2002.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC). , Se trata de elaborar un producto semejante al chanquete, en sus propiedades sensoriales de textura, forma, color y sabor. Su elaboración se realizará a partir de diversas ...
Language(s): Español

Behaviour of myofibrillar proteins and collagen in hake (Merluccius merluccius L.) muscle during frozen storage and its effect on texture

Description: It is difficult to explain fully the changes in the texture of frozen fish muscle solely in terms of the aggregation of myofibrillar protein. Therefore this paper attempts to relate to such textural changes in frozen hake muscle and to the modification that collagen undergoes during frozen storage. ...
Language(s): Inglés

Contribution of hydrocolloids to gelling properties of blue whiting muscle

Description: Several hydrocolloids (locust bean gum, guar gum, xanthan gum, iota-carrageenan, kappa-carrageenan, carboxymethylcellulose and alginate) were added in different concentrations (0.5, 1.0, 2.0, 3.0, and 4.0%) to determine their behaviour as additives in washed blue whiting muscle mince. Higher percent...
Language(s): Inglés

Isolation and partial characterization of two types of muscle collagen in some cephalopods

Description: Collagen from muscle of volador (Illex coindetii), pota (Toradopsis eblanae), and white octopus (Eledone cirrhosa) was characterized in terms of anatomical location, sex, and maturity. Collagen content was higher in arms than in mantle in all three species; there were also significant differences in...
Language(s): Inglés

High-pressure-induced gel of sardine (Sardina pilchardus) washed mince as affected by pressure-time-temperature

Description: Response surface methodology was used to determine how interactions of pressure (150-500 MPa), time (10-30 min) and temperature (0-75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheolog...
Language(s): Inglés

Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by mulitvariate analysis

Description: Multivariate statistical methods were applied to gelling properties (mechanical, water holding capacity, and color) of blue whiting mince with varying combinations of hydrocolloids and different ranges of salts. Factor analysis identified five principal components which accounted for over 90% of the...
Language(s): Inglés

Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel

Description: Factorial analyses were performed to determine the effect of high-pressure treatment on the characteristics of blue whiting mince of good gel-forming quality. Pressure, time and temperature independently influenced gel characteristics. Temperature had the greatest influence of the three. High-pressu...
Language(s): Inglés

Elaboración de un análogo a chanquete

Description: Referencia OEPM: P200202221.-- Fecha de solicitud: 01/10/2002.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC). , Se trata de elaborar un producto semejante al chanquete, en sus propiedades sensoriales de textura, forma, color y sabor. Su elaboración se realizará a partir de diversas ...
Language(s): Español

Emulsifying capacity of collagenous material from the muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb): Effect of pH and NaCl concentration

Description: The relationship between collagen concentration and emulsifying capacity as well as the effect of pH and sodium chloride concentration on the development of this functional property were studied. Due to what is known as the dilution effect, emulsifying capacity, when expressed in terms of the quanti...
Language(s): Inglés

Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums

Description: The effects of a mixture of added chloride salts (0-1% NACl plus 0-1% KCl plus 0-1% CaCl2) on the gelling characteristics of blue whiting muscle containing nonionic (locust bean gum, guar gum) or ionic (xanthan gum, carboxymethylcellulose) gums were studied by response surface methodology and factor...
Language(s): Inglés

Encontrado 307 documentos, página mostrada 1 de 31

Uso de cookies: Este sitio web utiliza cookies propias y de terceros para dar un mejor servicio. Si continúa navegando se considera que acepta su uso. OKMás información