There is a growing trend toward increased consumption of fresh fruits and vegetables.
According to the USDA, fresh fruit consumption in the United States in 2000 was 28% above …

Edible films and coatings are defined as continuous matrices that can be prepared from
proteins, polysaccharides and/or lipids to alter the surface characteristics of a food. Although …

Abstract Effects of different pressure reduction rates and liquid agitation (523 rpm) on
sausage successful rate, cooling time, cooling loss, texture properties, chemical and …

The global consumption of sausages has increased immensely over the last few years,
while bovine collagen has become scarce. Thus, collagen from alternative sources is being …

Collagen represents a biopolymer widely used in tissue engineering and the food industry.
However, pH and acid effects, and the function of non-helical telopeptides on the collagen …

Casings are an essential component in the transformation of comminuted meat into a
finished sausage. Their strength and the texture of the ground meat determine the “bite” …

Edible films were produced using whey protein isolate (WPI)(5%, w/v), glycerol (3.3%, w/v)
and candelilla wax (0.8%, w/v). One set of films was heat cured at 90° C for 12 h and another …

Collagen can be modified by the addition of co-gelling proteins. The extrusion of these gels
might lead to collagen films with new functionalities, eg microstructure and texture. An …

Meat adhesion of collagen casings is important for the quality of sausages. In view of the
crucial role of surface morphology in material adhesion, we hypothesize that the fiber …

Collagen can be modified by addition of chaotropic or kosmotropic salts of the reversed
Hofmeister series. Hence, telopeptide-poor collagen type I was suspended in H 2 SO 4 (pH …