Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase …
In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated
under a modified atmosphere (MA)(60/40: CO2/N2) packed with microbial transglutaminase …
under a modified atmosphere (MA)(60/40: CO2/N2) packed with microbial transglutaminase …
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
S Udomrati, T Pantoa, W Sorndech… - Journal of Food …, 2024 - Springer
The crosslink interaction and rheological properties of transglutaminase (TGas) on the soy
protein isolate (SPI) and the effect on patty application were studied. The TGas …
protein isolate (SPI) and the effect on patty application were studied. The TGas …
Sifat Fisikokimia Sosis Daging Domba dengan Variasi Metode Pemasakan
CH Wibowo, I Iswoyo, A Sampurno… - Jurnal …, 2024 - jurnal.polbangtanmanokwari.ac.id
Penelitian ini bertujuan secara umum untuk menghasilkan produk olahan daging domba
dalam bentuk sosis tipe emulsi, dengan fokus khusus pada pemeriksaan sifat fisik dan kimia …
dalam bentuk sosis tipe emulsi, dengan fokus khusus pada pemeriksaan sifat fisik dan kimia …
[HTML][HTML] Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre
N Kızıloğlu, PO Yıldız - Aquatic Research, 2024 - aquatres.scientificwebjournals.com
This study determined the physico-chemical, microbiological and sensory properties of
rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of …
rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of …