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Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction whith Malonaldehyde
(Wiley Blackwell Publishing, Inc, 2002-04)
Changes on the myofibrillar proteins of Sea Salmon (Pseudopercis semifasciata) induced by malonaldehyde were investigated. Electrophoretic patterns, solubility, and differential scanning calorimetric studies were performed ...
Effect of malonaldehyde on the gelation properties of myofibrillar proteins of sea salmon
(Wiley Blackwell Publishing, Inc, 2003-01)
Myofibrillar proteins incubated with malonaldehyde (27°C, t = 0 to 8 h) were used to prepare gels by thermal treatment (80°C, 45 min). Malonaldehyde did not produce significant modifications (P > 0.05) in the storage modulus ...
Complementação da composição aminoacídica da gelatina extraída da pele de tilápia do Nilo (Oreochromis niloticus) com proteína miofibrilar
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-06-23)
Nile tilapia (Oreochromis niloticus) is one of the main fish species cultivated in Brazil, accounting for about 41% of national fish farming. One of the biggest problems in the fishing chain is the large amount of waste ...
Análise de algumas proteinas miofibrilares envolvidas na maciez da carne em bovinos de corte
(Universidade Estadual Paulista (Unesp), 2007-08-17)
O presente estudo teve como objetivos: 1) Estabelecer possíveis correlações entre as técnicas de força de cisalhamento e o índice de fragmentação miofibrilar para analise da maciez da carne 2) Identificar as proteínas ...
Differences between cattle and buffalo in the water-soluble proteins of the Longissimus muscle as shown by electrophoretic techniques
(2020-01-01)
Context: Fraudulent information about food is an old and widespread problem, particularly regarding products with high economic value, such as meat and meat products. The motivation for food fraud is economic, but it can ...