Tecnología de alimentos de origen animal
TECNOLALIMA
Antonio Javier
Borderías Juarez
Publicacions en què col·labora amb Antonio Javier Borderías Juarez (33)
2022
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149
2020
2017
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Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Food Hydrocolloids, Vol. 67, pp. 224-228
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Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels
LWT - Food Science and Technology, Vol. 75, pp. 599-607
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Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
International Journal of Food Properties, Vol. 20, pp. 2034-2042
2016
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Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
Food and Bioprocess Technology, Vol. 9, Núm. 8, pp. 1391-1398
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Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing
Innovative Food Science and Emerging Technologies, Vol. 36, pp. 10-17
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Different additives to enhance the gelation of surimi gel with reduced sodium content
Food Chemistry, Vol. 196, pp. 791-799
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Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
Food Hydrocolloids, Vol. 60, pp. 437-444
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Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.)
Food Chemistry, Vol. 190, pp. 856-863
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New Alternatives in Seafood Restructured Products
Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 2, pp. 237-248
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P-TII.1_16 Comparación entre el efecto químico y mecánico en la estructura de gel de dispersiones acuosas de glucomanano
Avances en materiales poliméricos: XIV Reunión del Grupo Especializado de Polímeros (GEP) de la RSEQ y RSEF
2015
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Effect of high pressure on reduced sodium chloride surimi gels
Food Hydrocolloids, Vol. 51, pp. 176-187
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High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
Food Hydrocolloids, Vol. 48, pp. 127-134
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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation
Food Hydrocolloids, Vol. 43, pp. 418-426
2014
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Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils
Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207
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Effect of deacetylation on the glucomannan gelation process for making restructured seafood products
Food Hydrocolloids, Vol. 35, pp. 59-68
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Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince
Food Hydrocolloids, Vol. 41, pp. 233-240
2013
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Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi
Innovative Food Science and Emerging Technologies, Vol. 20, pp. 24-33
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Influence of alkali and temperature on glucomannan gels at high concentration
LWT - Food Science and Technology, Vol. 51, Núm. 2, pp. 500-506