Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no...

Cijeli opis

Bibliografski detalji

Glavni autori:	Shavinder Singh, Hina F. Bhat, Sunil Kumar, Aunzar B. Lone, Rana Muhammad Aadil, Abderrahmane Aït-Kaddour, Abdo Hassoun, Charalampos Proestos, Zuhaib F. Bhat
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2023-08-01
Serija:	Ultrasonics Sonochemistry
Teme:	Insect protein Alcalase Mutton emulsion Storage quality In vitro digestion Emerging technologies
Online pristup:	http://www.sciencedirect.com/science/article/pii/S1350417723001943
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!