Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing

• المؤلفون الرئيسيون: Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana, Yuthana Phimolsiripol, Boonrak Phanchaisri, Katekan Dajanta
• التنسيق: دورية
• منشور في: 2019
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067544646&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/65240
• المؤسسة: Chiang Mai University

© 2019, © 2019 Taylor & Francis Group, LLC. The objective of this study was to examine how konjac flour or carboxymethylcellulose (CMC) could improve the physical, microbiological, and sensorial qualities of pressurized Swai fish-based emulsions. The properties of the pressurized batches were...