Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1718-1727

  Trespalacios, Pilar ^a   Pla, Reyes ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Chicken meat; Egg components; Gelation; High pressure; Microbial transglutaminase

Indexed keywords

EGG PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHICKEN; DENATURATION; EGG; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD TEXTURE; GEL; HEAT; MEAT; TEMPERATURE; THERMAL ANALYSIS;

EID: 34249306230     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.077     Document Type: Article

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