Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate-Reference-Cited by-同舟云学术

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

Published:2011-11-29 Issue:2 Volume:30 Page:175-184
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Silva Vanessa M.¹,Kurozawa Louise E.²³,Park Kil J.³,Hubinger Míriam D.¹

Affiliation:

1. a University of Campinas, School of Food Engineering , Campinas , SP , Brazil

2. b Department of Food Technology , Rural Federal University of Rio de Janeiro , Seropédica , RJ , Brazil

3. c University of Campinas, School of Agriculture Engineering , Campinas , SP , Brazil

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2011.628766

Reference48 articles.

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2. Seafood flavor from processing by-products

3. Optimization of Enzyme-Assisted Squid Flavor Production Using an Orthogonal Array Method

4. Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By-product

5. Enzymatic hydrolysis of shrimp meat

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