Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Food Research International

Volumn 41, Issue 7, 2008, Pages 765-772

  Herrero, A M ^a   Carmona, P ^b   Cofrades, S ^c   Jimenez Colmenero F ^c  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Meat batter; Raman spectroscopy; Soy protein; Texture; Thermal treatment

Indexed keywords

HARDNESS; HEAT TREATMENT; MEATS; PROTEINS; RAMAN SPECTROSCOPY; TEXTURES;

PENETRATION FORCES; PROXIMATE COMPOSITIONS; RAMAN SPECTROSCOPIC; SOY PROTEIN; SOY PROTEIN ISOLATES; TEXTURAL PROPERTIES; TEXTURE ANALYSIS; WATER BINDING;

THERMAL PROCESSING (FOODS);

GLYCINE MAX;

EID: 48149091243     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.06.001     Document Type: Article

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