ShareFREEZE-INDUCED FIBRE FORMATION IN PROTEIN EXTRACTS FROM RESIDUES OF MECHANICALLY SEPARATED POULTRY.
Author(s) : LAWRENCE R., JELEN P.
Type of article: Article
Summary
PROTEIN ISOLATES FROM RESIDUES OF MECHANICALLY SEPARATED POULTRY MEAT, WERE TEXTURED BY FREEZING, THEN MICROWAVE TREATMENT. THE EFFECTS OF TEMPERATURE [268 TO 241 K (-5 TO -32 DEG C)] AND PH (4.5 TO 6) ON THE FORMATION, THE AGGREGATION AND RETICULATION OF PROTEIN FIBRES WERE STUDIED BY MACROPHOTOGRAPHY. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 31, 170768.
Details
- Original title: FREEZE-INDUCED FIBRE FORMATION IN PROTEIN EXTRACTS FROM RESIDUES OF MECHANICALLY SEPARATED POULTRY.
- Record ID : 1983-1396
- Languages: English
- Source: Food Microstruct. - vol. 1 - n. 1
- Publication date: 1982
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