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Artículo
Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology
(OMICS International, 2016)
In order to improve the gelling properties of sardine surimi gel and to determine the maximum activity range of microbial transglutaminase (MTGase), we investigated the characteristics of surimi gel as a function of MTGase ...
Artículo
Continuous assessment strategies as a way to motivate students in Technology careers
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2022)
Society demands that new strategies for learning processes put a greater focus on the students. Thus, new methods must be implemented in higher education studies, leaving guided learning, which is evaluated at the end ...
Artículo
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
(Elsevier, 2021-12)
Brewers’ spent grain (BSG) is the major co-product of the brewing industry having a high content of protein and fibre. Enzymatic modification improves the properties of different ingredients when they are incorporated into ...