A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

• Published in: Food Chemistry
• Main Authors: Omura, Futo, Takahashi, Kigen, Okazaki, Emiko, Osako, Kazufumi
• Other Authors: Institute of Food Technology
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: General Medicine; Food Science; Analytical Chemistry; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2020.126722; https://api.elsevier.com/content/article/PII:S0308814620305847?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814620305847?httpAccept=text/plain