Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.

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dc.contributorR. C. BONFIM, UFRRJ; MARILIA PENTEADO STEPHAN, CTAA; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; CAROLINE MELLINGER SILVA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA.
dc.creatorBONFIM, R. C.
dc.creatorSTEPHAN, M. P.
dc.creatorROSENTHAL, A.
dc.creatorDELIZA, R.
dc.creatorMATHIAS, S. P.
dc.creatorAZEVEDO, T. L.
dc.creatorMELLINGER-SILVA, C.
dc.creatorFERREIRA, J. C. S.
dc.creatorLEAL JUNIOR, W. F.
dc.date2013-10-29T11:11:11Z
dc.date2013-10-29T11:11:11Z
dc.date2013-10-29
dc.date2013
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:08:44Z
dc.identifierIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 110.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/969679
dc.identifier.urihttp://hdl.handle.net/123456789/375069
dc.languageeng
dc.rightsopenAccess
dc.subjectAlta pressão hidrostática
dc.subjectTransglutaminase microbiana
dc.subjectCor
dc.subjectEletroforese
dc.subjectTextura
dc.titleCombined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)