Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Kurozawa, L E ^a   Park, K J ^a   Hubinger, M D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Degree of hydrolysis; Hydrolysates characterization; Protein recovery; Screening design

Indexed keywords

MUSCLE PROTEIN; SUBTILISIN;

ANIMAL; ARTICLE; CHICKEN; FOOD HANDLING; HYDROLYSIS; KINETICS; MEAT; METABOLISM; METHODOLOGY; PH; STANDARD; TEMPERATURE;

ANIMALS; CHICKENS; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; MEAT; MUSCLE PROTEINS; SUBTILISINS; TEMPERATURE;

COLUMBA;

EID: 44949183612     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00765.x     Document Type: Article

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