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Turkey liver: Physicochemical characteristics and functional properties of protein fractions

  • Published:2011-04 Issue:2 Volume:89 Page:142-148
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Zouari Nacim,Fakhfakh Nahed,Amara-Dali Wafa Ben,Sellami Mohamed,Msaddak Lotfi,Ayadi M.A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference38 articles.

1. Effects of NaCl, ionic strength and pH on foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates;Akinatayo;Food Chemistry,1999

2. Association of Official Analytical Chemists. Official Methods of Analysis;AOAC,1997

3. Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure and serum lipids. Results of the OmniHeart Randomized Trial;Appel;Journal of the American Medical Association,2005

4. A rapid and sensitive method for the quantification of quantities of protein utilising the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Viande de volailles: Sa valeur nutritionnelle présente bien des atouts;Brunel,2006
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