Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product

Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Aminlari, M., Shekarforoush, S. S., Gheisari, H. R., Golestan, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 3 (2009), p. C221-C226
Materias:	Alimentos Productos de la carne Salchicha Calidad Proteínas Solubilidad Agua Textura Electroforesis Actinidina
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Electrophoretic and FPLC analysis of soluble proteins in four portuguese wines
por: Dorrestein, Ester

Evaluation of milk mineral antioxidant activity in beef meatballs and Nitrite-cured sausage
por: Vasavada, Mihir N.

Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage
por: Shon, J.

Electrophoretic karyotypes of wine yeasts

Protein oxidation in frankfurters with increasing levels of added Rosemary essential oil effect on color and texture deterioration
por: Estévez, Mario

Frankfurters with lean finely textured tissue as affected by ingredients
por: ZHAO, Y.

Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups
por: Handa, A.

Electrophoretic Heterogeneity of grapevine histones

Caracterización funcional y estructural de proteínas.
por: Pilosof, Ana.
Publicado: (2000.)

Low nucleic acids dried yeast as meat substitute in beef sausage
por: DARWISH, Badawy M.

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

Electrophoretic analysis of the polypeptide composition during berry development

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

Morphology and texture of Bologna sausage as related to content of fat, starch and egg white
por: CARBALLO, J.

Electrophoresis of proteins
por: Abramson, Harold A.
Publicado: (1942.)

Improvement in field texture accuracy for sustainable agriculture
por: David, Ojo O.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: Spadaro, V.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: SPADARO, Victoria

Proteínas solubles de cepas del género Saccharomyces por electroforesis de disco
por: Hunau, Marcelo H., et al.
Publicado: (1969)

Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
por: Hleap-Zapata, José Igor, et al.
Publicado: (2020)

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

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

Aminopeptidases from lactobacillus sake affected by amines in dry sausages
por: Sanz, Y.

Proteínas solubles de cepas del género Saccharomyces por electroferesis de disco
por: Rigone de Pritz, María Josefa

Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein
por: LI, R.

Lactose solubility and crystal growth as affected by mineral impurities
por: BHARGAVA, A.

Lactose solubility and crystal growth as affected by mineral impurities
por: BHARGAVA, Arun

Effect of different garlic products on chinese-style sausage
por: Ockerman, H.W.

OAT-Bran-Based ingredient blend replaces fat in ground beef and pork sausage

Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens
por: Tromdade, Marco A.

Growth kinetics of Listeria monocytogenes in broth and beef frankfurters-Determination of lag phase duration and exponential growth rate under isothermal conditions
por: Huang, L.

Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausages
por: Ku, K.-J.

Use of esterase and protein patterns to differentiate two new species of Aphelenchoides on rice from other species of Aphelenchoides an from ditylenchus Angustus and D. Myceliphagus
por: Ibrahim, S. K.

Sensory texture profiling historical and scientific perspectives
por: SURMACKA SZCZESNIAK, Alina

Bacterial proteinase reduces maturation time of dry fermented sausages
por: HAGEN, B.

Strawberry texture and pectin content as affected by electron beam irradiation
por: Yu, L.

Mechanical properties of heat-cured whey protein-based edible films compared with collagen casings under sausage manufacturing conditions
por: Simelane, Sindi

Influence of soil texture on alfalfa autotoxicity
por: JENNINGS, John A.

The effect of natural cheddar cheese ripening on the funtional and textural properties of the processed cheese manufactured therefrom

Reduction of drying time form pepperoni by vacuum-drying
por: CHIN, K.