Structural and Techno-Functional Properties of Bovine
Collagen and Its Application in Hamburgers

The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel stre...

Descripción completa

Detalles Bibliográficos
Autores principales: Alexandretti, Christian, Verlindo, Roberto, Hassemer, Guilherme De Souza, Manzoli, Alexandra, Roman, Silvane Souza, Fernandes, Ilizandra Aparecida, Backes, Geciane Toniazzo, Cansian, Rogério Luis, Alvarado Soares, Mônica Beatriz, Schwert, Rodrigo, Valduga, Eunice
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902288/
https://www.ncbi.nlm.nih.gov/pubmed/31866750
http://dx.doi.org/10.17113/ftb.57.03.19.5896

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902288/
https://www.ncbi.nlm.nih.gov/pubmed/31866750
http://dx.doi.org/10.17113/ftb.57.03.19.5896

Ejemplares similares