The impact of biopolymers on thermal behavior of meat-biopolymer mixtures-Differential scanning calorimetry (DSC) study
Many food ingredients and additives can be used to improve the quality of different food systems. Meat proteins, myofibrillar proteins, sarcoplasmic proteins and collagen, are the main constituents of the structure of meat products. Myofibrillar proteins (about 55% of the total protein content) are...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
WFL Publisher
2013
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| Fag: | |
| Online adgang: | http://irep.iium.edu.my/33162/1/J_Food_Agric_Env.pdf |