Multi-parameter evaluation of the effect of processing conditions on meat protein modification

Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these parameters, selected to cover coordinates in a realist...

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Detalles Bibliográficos
Autores principales: Deb-Choudhury, Santanu, Haines, Stephen, Harland, Duane, Clerens, Stefan, van Koten, Chikako, Lee, Erin, Thomas, Ancy, Dyer, Jolon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7298649/
https://www.ncbi.nlm.nih.gov/pubmed/32566791
http://dx.doi.org/10.1016/j.heliyon.2020.e04185

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7298649/
https://www.ncbi.nlm.nih.gov/pubmed/32566791
http://dx.doi.org/10.1016/j.heliyon.2020.e04185

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