Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein-Reference-Cited by-同舟云学术

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Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

Published:2017-07-13 Issue:4 Volume:26 Page:955-958
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Hyun-Wook,Kim Yuan H. Brad,Hwang Ko-Eun,Kim Tae-Kyung,Jeon Ki-Hong,Kim Young-Boong,Choi Yun-Sang

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0147-6/fulltext.html

Reference11 articles.

1. Choi YS, Kim HW, Hwang KE, Song DH, Jeong TJ, Seo KW, Kim YB, Kim CJ. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins. Radiat. Phys. Chem. 106: 16–20 (2015).

2. CAC (Codex Alimentarius Commission). Codex general standard for irradiated foods. CODEX STAN 106-1983. Rev.1-2003 (2003).

3. Wang SF, Smith DM, Steffe JF. Effect of pH on the dynamic rhelogical properties of chicken breast salt-soluble protein during heat-induced gelation. Poult. Sci. 69: 2220–2227 (1990).

4. McCord A, Smyth AB, O’Neill EE. Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. J. Food Sci. 63: 580–583 (1998).

5. Kocher PN, Foegeding EA. Microcentrifuge-based method for measuring water-holding of protein gels. J. Food Sci. 58: 1040–1046 (1993).

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