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Mostrando ítems 21-24 de 24
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
Freeze-drying versus heat-drying: Effect on protein-based superabsorbent material
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Porcine plasma protein is a by-product of the meat industry, which has already been applied in the manufacture of superabsorbent materials. The effects of plasticizer content (0%, 25%, 50%), together with those of the ...
Libro
Scientific Advances in STEM: From Professor to Students
(MDPI, 2021-09)
Universities should generate and relay knowledge and, therefore, placing it at the service of society. In this context, the Higher Polytechnic School (Escuela Polit´ecnica Superior, EPS) of the University of Seville (US), ...
Artículo
Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate
(Elsevier, 2019)
The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno- and biofunctional properties and therefore expand their applications in the food industry. In the present study, a ...