INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS
In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated c...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-10-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/29 |
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