Works (5)

Updated: April 11th, 2023 10:13

2012 journal article

Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.

By: N. Stagg, P. Amato, F. Giesbrecht & T. Lanier

author keywords: fish; meat; myosin; proteolysis; texture
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma

MEAT SCIENCE, 80(3), 939–943.

By: N. Fort*, T. Lanier, P. Amato, C. Carretero* & E. Saguer*

author keywords: porcine plasma; MTGase; HHP; gelling properties; acidic conditions
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Calcium effects on the functionality of a modified whey protein ingredient

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940.

Source: Web Of Science
Added: August 6, 2018

2004 journal article

Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization

JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.

By: M. Perez-Mateos, P. Amato & T. Lanier

author keywords: transglutaminase; surimi; acid; alkaline; solubilization
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle

JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.

By: L. Goeller n, P. Amato, B. Farkas, D. Green, T. Lanier & C. Kong

author keywords: diffusion; vacuum; trout; sorbitol; ATPase
Source: Web Of Science
Added: August 6, 2018