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Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates
A. Hunt, J. W. Park
Department of Food Technology
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peer-review
8
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Dive into the research topics of 'Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates'. Together they form a unique fingerprint.
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Agriculture & Biology
Gadus chalcogrammus
87%
gelling properties
86%
surimi
80%
sodium bicarbonate
73%
freezing
53%
comparative study
50%
phosphates
43%
freezers
38%
frozen storage
35%
ingredients
33%
cryoprotectants
23%
product labeling
14%
salts
13%
sodium phosphate
13%
sulfhydryl groups
12%
sorbitol
10%
proteins
10%
storage time
8%
water
8%
texture
8%
physicochemical properties
7%
gels
6%
sugars
6%
fish
5%
Medicine & Life Sciences
Sodium Bicarbonate
77%
Freezing
61%
Phosphates
52%
sodium phosphate
34%
Punctures
24%
Salts
21%
Fish Proteins
19%
Water
16%
Sorbitol
15%
Sugars
11%
Gels
9%
Proteins
8%
Engineering & Materials Science
Sodium bicarbonate
100%
Phosphates
69%
Freezing
65%
Proteins
23%
Salts
16%
Sugars
10%
Chemical properties
9%
Fish
9%
Water
9%
Gels
9%
Labels
7%
Textures
6%