Works (3)
Updated: July 5th, 2023 15:53
1996 journal article
Interaction of sucrose and zinc for cryoprotection of surimi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 44(1), 113–118.
author keywords: fish; protein; gel(ation); cation; freezing; stability
Source: Web Of Science
Added: August 6, 2018
1996 journal article
Mechanism for stabilization of fish actomyosin by sodium lactate
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 44(1), 106–112.
author keywords: fish; protein; aggregation; amphiphilic; surface tension; water activity
TL;DR:
The mechanism for stabilization of actomyosin (AM) by sodium lactate (SL) was studied by comparing physical properties of SL and sucrose solutions and the decrease in surface tension with increasing SL concentration above the optimum is presented to be due to formation of the lactate dimer lactoyl lactate.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1991 journal article
Carbohydrates as cryoprotectants for meats and surimi
Food Technology, 45(3), 150.
Source: NC State University Libraries
Added: August 6, 2018
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