Bruna Pinheiro Santos, Valfredo Figueira da Silva, Maria Ildilene da Silva, Adriana Sathie Ozaki Hirata, Marcio Douglas Goes, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes
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引用次数: 0
Abstract
Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing...
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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