Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins

Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	McCORD, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 4 (1998), p. 580-583
Materias:	Alimentos Carne Proteínas Proteínas de origen animal Músculos Sales Gelificación Globulinas Lactosuero Calor Miosina
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Protease-induced aggregation and gelation of whey proteins
por: OTTE, J.

Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein
por: Ke, S.

The relationship of the sarcomeric architecture to meat tenderness
por: Wick, M.

Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L.

Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin
por: SMYTH, A.

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations
por: MEI, F.

Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride
por: Nayak, R.

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
por: Tseng, Y.-C.

Filament assembly properties of the sarcomeric myosin heavy chain
por: Wick, M.

Salt-induced protein synthesis in tomato roots the role of ABA
por: Chen, Clement C. S.

Emulsification of comercial dairy proteins with exhaustively washed muscle
por: Imm, J. Y.

Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero
por: DUMOULIN, M.

Isolation of tomato seed meal proteins with salt solutions
por: LIADAKIS, G.

Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats
por: CHEN, F.

Rheological studies on gelling behavior of soy protein isolates
por: Hsu, S.

Viscoelastic behavior of whey protein isolates at the sol-gel transition point
por: Labropoulos, A. E.

Viscoelastic behavior of whey protein isolates at the sol-gel transition point
por: Labropoulos, A. E.

Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrate
por: KARLESKIND, D.

Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates
por: KARLESKIND, D.

Inelastic rheokinetic model for whey protein suspensions
por: Berli, C. L. A.

Milk proteins affect yield and sensory quality of cooked sausages
por: RISBERG, M.

Protein structure /
por: Scheraga, Harold A.
Publicado: (c1961.)

Protein solubility in pacific whiting affected by proteolysis during storage
por: LIN, T.

Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents
por: PAULETTI, M.

Capacidad de gelificación de las proteínas miofibrilares
por: FLORES, J.

Organization for protein biosynthesis /
por: Wiseman, Alan
Publicado: (c1965.)

Oxidative stability of anhydridous milkfat microescapsulated in whey proteins
por: Moreau, D. L.

Flow properties, firmness and stability of double cream cheese containing whey protein concentrate
por: Sánchez, C.

Petrole et proteines
por: Champagnat, Alfred
Publicado: (1974.)

Food proteins and their applications
por: Damodaran, Srinivasan
Publicado: (1997)

Changes in lipids of bullfrog (Rana catesbeiana) muscle during frozen storage and its relationship to myofibrillar proteins solubility
por: Lemos, Ana Lúcia da Silva Corrêa

Preparation of soybean protein gel for a novel fermented protein food
por: Yasuda, Masaaki

The proteins : chemistry, biological activity and methods /
Publicado: (1953.)

Protein instability of wines influence of Protein Isolectric Point
por: Dawes, H.

Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage
por: Mathew, Sijo

Proteins, amino acids and peptides as ions and dipolar ions
por: Cohn, Edwin J.
Publicado: (1943.)

Digestibility of legume proteins
por: NIELSEN, S. Suzanne

PROTEINS as ingredients types, functions, applications