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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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