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Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology

 

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Opened Access Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology
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Author: Zaghbib, Imen
Arafa, Soumaya
Félix Ángel, Manuel
Hassouna, Mnasser
Romero García, Alberto
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2016
Published in: Journal of Food Processing & Technology, 7 (6), 594-.
Document type: Article
Abstract: 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 concentration, as well as...
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Cite: Zaghbib, I., Arafa, S., Félix Ángel, M., Hassouna, M. y Romero García, A. (2016). Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology. Journal of Food Processing & Technology, 7 (6), 594-.
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URI: https://hdl.handle.net/11441/80127

DOI: 10.4172/2157-7110.1000594

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This work is under a Creative Commons License: 
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