Influence of protein concentration on the properties of crayfish protein isolated gels

Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelati...

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Detalles Bibliográficos
Autores principales:	Romero, Alberto, Cordobés, Felipe, Guerrero, Antonio, Puppo, María Cecilia
Formato:	Articulo Preprint
Lenguaje:	Inglés
Publicado:	2014
Materias:	Química Crayfish protein Gelation Linear viscolesticity Water holding capacity SEM
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/96467 https://ri.conicet.gov.ar/11336/10802 http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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