Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Properties of Crayfish Protein Gels

Functional and bioactive properties of crayfish meat convert their surpluses in an excellent alternative for the development of food products. Thus, protein dispersions were subjected to a thermal treatment, obtaining a protein-based gel. Rheological and antioxidant properties were studied at three...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food biophysics 2017-09, Vol.12 (3), p.348-355
Hauptverfasser:	Felix, M., Romero, A., Rustad, T., Guerrero, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Antioxidants Biocompatibility Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Crayfish Dispersions Enzymes Fish Food Food Science Gelation Gels Heat treatment Meat Mechanical properties Original Article pH effects Proteins Rheological properties
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!