Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat

Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat

Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could i...

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Những tác giả chính:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad Autónoma de Tamaulipas 2015
Truy cập trực tuyến:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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