Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

[Display omitted] Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of biological macromolecules 2018-02, Vol.107 (Pt B), p.2364-2374
Hauptverfasser:	Taghi Gharibzahedi, Seyed Mohammad, Koubaa, Mohamed, Barba, Francisco J., Greiner, Ralf, George, Saji, Roohinejad, Shahin
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cheese Chemical and Process Engineering Cross-linking Cross-Linking Reagents - chemistry Engineering Sciences Environmental Engineering Environmental Sciences Enzyme Stability Food Handling Food Technology - trends Functionality Humans Ice Cream Milk Proteins - chemistry Quality Transglutaminase Transglutaminases - chemistry Whey Proteins - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!