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Whey protein concentrate : Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Author
RAWDKUEN, Saroat1 ; BENJAKUL, Soottawat2
[1] Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand
[2] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Source

Food chemistry. 2008, Vol 106, Num 3, pp 1077-1084, 8 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
Gel strength Gel weakening Proteinase Surimi gel Whey
Keyword (fr)
Autolyse Concentrat Inhibition Lactosérum Peptidases Propriété Protéine lactosérum Résistance mécanique Surimi Enzyme Hydrolases Produit laitier Protéine lait
Keyword (en)
Autolysis Concentrate Inhibition Whey Peptidases Properties Whey protein Strength Surimi Enzyme Hydrolases Dairy product Milk protein
Keyword (es)
Autólisis Concentrado Inhibición Suero de leche Peptidases Propiedad Proteína lactosero Resistencia mecánica Surimi Enzima Hydrolases Producto lácteo Proteína leche
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19100778

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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