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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift free...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4942548/ https://ncbi.nlm.nih.gov/pubmed/27433104 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.3.335 |
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