Raman spectroscopic study of amidated food proteins
- Author
- WONG, Hing-Wan1 ; PHILLIPS, David Lee2 3 ; MA, Ching-Yung1
[1] Food Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong-Kong
[2] Center for Applied Spectroscopy and Analytical Sciences, The University of Hong Kong, Hong-Kong
[3] Department of Chemistry, The University of Hong Kong, Hong-Kong - Source
Food chemistry. 2007, Vol 105, Num 2, pp 784-792, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amidation Gluten Raman spectroscopy Soy proteins isolates Spray-dried egg white
- Keyword (fr)
- Aliment Blanc oeuf Gluten Isolat protéique Oeuf déshydraté Protéine soja Spectrométrie Raman Ovoproduit Protéine végétale
- Keyword (en)
- Food Egg white Gluten Protein isolate Dried eggs Soy protein Raman spectrometry Egg product Plant protein
- Keyword (es)
- Alimento Clara huevo Gluten Aislado proteico Huevo deshidratado Proteína soja Espectrometría Raman Ovoproducto Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18976543
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.01.040 
https://dx.doi.org/10.1016/j.foodchem.2007.01.040
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