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Skip to Search Results- 2Glucosamine
- 1Adhesives
- 1Maillard reaction
- 1Myoglobin
- 1Non-enzymatic browning
- 1PH-shifting extraction
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Spring 2013
Spent hen is a long existing issue of the poultry industry. The purpose of this study was to find alternative uses of spent hen proteins. Spent hen proteins were first extracted by pH-shifting process; the acid-aided extraction showed higher protein recovery than that of alkaline-aided...
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Structural and functional modifications of muscle proteins in response to glucosamine glycation
DownloadFall 2015
High quality proteins can be isolated from meat processing by-products. The main quality attributes of these isolates are measured through their essential amino acid composition and functional properties, such as solubility, water holding and emulsification capacities, and gelation. The...
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Fall 2018
Non-enzymatic browning reactions represent a complex phenomenon occurring during thermal processing of food, and are categorised as either the Maillard reaction or caramelization. Besides temperature, these reactions depend upon water activity (aw), pH and the concentration of reactants....