Optimization of microbial transglutaminase activity in ice cream using response surface methodology

LWT

Volumn 44, Issue 1, 2011, Pages 29-34

  Rossa, Priscilla Nuernberg ^a   de Sá, Estela Mary F ^a   Burin, Vívian Maria ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Ice cream; Response surface methodology; Rheology; Transglutaminase

Indexed keywords

CROSSLINKING; PROTEINS; SURFACE PROPERTIES;

BEST RESPONSE; CENTRAL COMPOSITE DESIGNS; ICE CREAMS; MICROBIAL TRANSGLUTAMINASE; OPTIMISATIONS; PROTEIN CROSSLINKING; RESPONSE-SURFACE METHODOLOGY; RHEOLOGICAL BEHAVIOUR; TRANSGLUTAMINASE ACTIVITY; TRANSGLUTAMINASES;

ELECTROPHORESIS;

EID: 77956873001     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.013     Document Type: Article

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