Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 602-608

  Fort, N ^a   Kerry, J P ^b   Carretero, C ^a   Kelly, A L ^b   Saguer, E ^a  

^a UNIVERSITY OF GIRONA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gelling properties; HP; MTGase; Porcine plasma; Setting time

Indexed keywords

EID: 61349169524     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.083     Document Type: Article

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