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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DOI
10.1016/j.foodchem.2007.07.028 
https://dx.doi.org/10.1016/j.foodchem.2007.07.028
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