Role of cathepsin D activity in gelation of chicken meat heated under pressure

Food Chemistry

Volumn 80, Issue 2, 2003, Pages 241-247

  Cofrades, S ^a   Banon S ^b   Carballo, J ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cathepsin D activity; Gelation; High pressure; Meat batter; Pepstatin

Indexed keywords

CATHEPSIN D; PEPSTATIN;

ARTICLE; ATMOSPHERIC PRESSURE; ENZYME ACTIVITY; FOOD PROCESSING; GELATION; HEAT TREATMENT; MEAT INDUSTRY; TEMPERATURE SENSITIVITY;

GALLUS GALLUS;

EID: 0037290854     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00260-1     Document Type: Article

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