Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

Food Chemistry

Volumn 145, Issue , 2014, Pages 409-416

  Kim, Yang ^a   Kee, Jun Ill ^a   Lee, Suyong ^a   Yoo, Sang Ho ^a  

^a Sejong University   (South Korea)

Author keywords

Cooking properties; Dough properties; Rice noodle; Rice protein isolate; Transglutaminase

Indexed keywords

SCANNING ELECTRON MICROSCOPY;

COOKING PROPERTIES; DOUGH PROPERTIES; RICE NOODLE; RICE PROTEINS; TRANSGLUTAMINASES;

PROTEINS;

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; RICE PROTEIN ISOLATE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; PROTEIN INTAKE;

ARTICLE; COOKING; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; DRY WEIGHT; MECHANICAL STRESS; NUTRITIONAL VALUE; PROTEIN ISOLATION; RICE; RICE NOODLE; TOTAL QUALITY MANAGEMENT; TURBIDITY; VISCOSITY; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; PROTEIN INTAKE;

COOKING; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; ORYZA SATIVA; QUALITY IMPROVEMENT; TRANSGLUTAMINASES;

EID: 84883737931     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.078     Document Type: Article

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