Functional properties of isolated porcine blood proteins modified by Maillard's reaction

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 267-274

  Álvarez, Carlos ^a   García, Vanessa ^a   Rendueles, Manuel ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Functional properties; Haemoglobin; Maillard's reaction; Plasma proteins; Protein dextran conjugates

Indexed keywords

BLOOD; DEXTRAN; EMULSIFICATION; FOOD PRODUCTS; GLYCOSYLATION;

BLOOD PROTEIN; FUNCTIONAL PROPERTIES; HAEMOGLOBINS; MAILLARD REACTION; PLASMA PROTEIN; PORCINE BLOODS; PROPERTY; PROTEIN-DEXTRAN CONJUGATE; REACTION TEMPERATURE; SLAUGHTERHOUSE WASTE;

PROTEINS;

SUS;

EID: 84858134497     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.01.001     Document Type: Article

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