The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The effects of high pressure processing (HPP) (0–400 MPa for 10 min, 0–20 min under 300 MPa) on the water holding capacity (WHC) and gel strength of chicken breast myosin containing 0.225% κ-carrageenan (W/V, 2.25 g/L relative to myosin solution) (myosin-K) and the thermal gelling mechanism were investigated. The results revealed that HPP at 100–400 MPa could significantly increase the WHC of myosin-K...
Neutrase-hydrolyzed male gonad of scallop (Patinopecten yessoensis) displayed a gelation-like profile, whereas the underlying mechanism was unknown. In this study, the microstructure and inter-molecular forces involved in the gel network of scallop (P. yessoensis) male gonad hydrolysates (SMGHs) were investigated, by monitoring changes of its gel strength in presence of different chemicals. The results...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.