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Multi-parameter evaluation of the effect of processing conditions on meat protein modification
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these parameters, selected to cover coordinates in a realist...
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| Udgivet i: | Heliyon |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7298649/ https://ncbi.nlm.nih.gov/pubmed/32566791 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e04185 |
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