Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Food Research International

Volumn 39, Issue 9, 2006, Pages 992-1001

  Binsi, P K ^a   Shamasundar, B A ^a   Dileep, A O ^a  

^a Karnataka Veterinary Animal and Fisheries Sciences University   (India)

Author keywords

Actomyosin; Green mussel; Rheological properties

Indexed keywords

ABSORPTION SPECTROSCOPY; PHYSICAL CHEMISTRY; RHEOLOGY; THERMAL EFFECTS; ULTRAVIOLET RADIATION; VISCOELASTICITY;

ACTOMYOSIN; GREEN MUSSELS; RHEOLOGICAL PROPERTIES; ULTRAVIOLET ABSORPTION SPECTRA;

AMINO ACIDS;

MUSCULISTA SENHOUSIA; PERNA VIRIDIS;

EID: 33748872495     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.008     Document Type: Article

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