Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper

Journal of the Science of Food and Agriculture

Volumn 83, Issue 2, 2003, Pages 105-112

  Visessanguan, Wonnop ^a   Benjakul, Soottawat ^b   Tanaka, Munehiko ^c  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Bigeye snapper; Gelation; Microbial transglutaminase; Natural actomyosin; Protein oxidation

Indexed keywords

FOOD SCIENCE;

LUTJANUS LUTJANUS; PRIACANTHUS; PRIACANTHUS MACRACANTHUS;

EID: 0037439412     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1286     Document Type: Article

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