Covalent cross-linking effects on thermo-rheological profiles of fish protein gels
- Author
- LEE, H. G1 ; LANIER, T. C1 ; HAMANN, D. D1
[1] Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624, United States - Source
Journal of food science. 1997, Vol 62, Num 1, pp 25-28 ; 32 [5 p.] ; ref : 21 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cabillaud Effet température Elasticité Essai relaxation contrainte Liaison covalente Propriété mécanique Propriété rhéologique Protein-glutamine γ-glutamyltransferase Protéine animale Relation structure propriété Réticulation Surimi Aminoacyltransferases Enzyme Produit à base de poisson Propriété physique Transferases
- Keyword (en)
- Cod Temperature effect Elasticity Stress relaxation test Covalent bond Mechanical properties Rheological properties Protein-glutamine γ-glutamyltransferase Animal protein Property structure relationship Crosslinking Surimi Aminoacyltransferases Enzyme Fish product Physical properties Transferases
- Keyword (es)
- Bacalao fresco Efecto temperatura Elasticidad Ensayo relaxación tensión Enlace covalente Propiedad mecánica Propiedad rheológica Protein-glutamine γ-glutamyltransferase Proteína animal Relación estructura propiedad Reticulación Surimi Aminoacyltransferases Enzima Producto a base de pescado Propiedad física Transferases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2571687
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
10.1111/j.1365-2621.1997.tb04360.x 
https://dx.doi.org/10.1111/j.1365-2621.1997.tb04360.x
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