Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

LWT

Volumn 44, Issue 5, 2011, Pages 1282-1290

  Cardoso, Carlos ^a   Mendes, Rogério ^a   Vaz Pires, Paulo ^b,c   Nunes, Maria L ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Dietary fibre; Functional properties; Sea bass; Texture; Transglutaminase

Indexed keywords

FIBERS; HYDROGEN BONDS; METABOLISM; PROTEINS; SOLUBILITY; TEXTURES; UREA;

DELETERIOUS EFFECTS; DICENTRARCHUS LABRAX; DIETARY FIBRE; FUNCTIONAL PROPERTIES; PROTEIN AGGREGATION; PROTEIN SOLUBILITY; SEA BASS; TRANSGLUTAMINASES;

GELS;

DICENTRARCHUS LABRAX; PISUM SATIVUM; SERRANIDAE;

EID: 79951516029     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.024     Document Type: Article

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