Functional and physical properties of bovine plasma proteins as a function of processing and pH, application in a food formulation

Advance Journal of Food Science and Technology

Volumn 2, Issue 5, 2010, Pages 256-267

  Rodriguez Furlan L T ^a   Perez Padilla A ^a   Campderros M E ^a  

^a Instituto de Investigaciones en Tecnologia Quimica   (Argentina)

Author keywords

Freeze drying; Minced meat; Protective agent; Protein characterization; Ultrafiltration

Indexed keywords

BOVINE PLASMA; COMBINED EFFECT; DENATURED PROTEINS; EMULSION STABILITY; FOAM STABILITY; FREEZE-DRYING; HIGH STABILITY; MINCED MEAT; PH RANGE; POSITIVE EFFECTS; PROTECTIVE AGENT; PROTEIN CHARACTERIZATION; SENSORIAL ANALYSIS; STABILIZING AGENTS;

EMULSIFICATION; LOW TEMPERATURE DRYING; MEATS; PH EFFECTS; PHYSICAL PROPERTIES; PROCESSED FOODS; PROTEINS; THERMAL PROCESSING (FOODS); ULTRAFILTRATION;

DRYING;

EID: 79551570626     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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