Cargando…
Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293763/ https://www.ncbi.nlm.nih.gov/pubmed/37336078 http://dx.doi.org/10.1016/j.ultsonch.2023.106482 |