The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2 2 factorial experiment. Ciri-ciri berfungsi campuran protein/ kanji telah dikaji dalam 3 fasa. Dalam fasa pertama, serbuk daging dada ayam telah dilarutkan dengan alkali dan dikaji. Keputusan kajian kemudian dianalisis dengan eksperimen faktorial 2x2
The main objectives of this research were to examine effects of protein modification (protein cleava...
Protein isolates are having extensive scope in various food industries as they boost protein content...
The article describes the development of priority directions for improving the economic efficiency o...
This review deals with the main classes of functional ingredients able to modulate the ability to re...
A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat...
This work was investigated the protein solubility properties of meat from chicken in different body ...
In this study, protein oxidation and subsequent changes were evaluated during the long-term frozen s...
Not AvailableFish protein hydrolysate (FPH) was incorporated in chicken cutlet to study the effect o...
The research aims to know the potential content of the nutritional value of chicken shank bone and T...
The aim of this study was to determine the changes in chicken breast meat quality (water-holding cap...
Two studies were conducted to determine the physico-chemical characteristics and functional properti...
The effects of different pH\u27s (4 .5 , 5.5, 6.5 and 7.5) and temperatures (30-80 •c) on the functi...
ABSTRACT The objectives of this study were to evaluate protein thermal stability, water-protein in-t...
Mechanically deboned chicken meat (MDCM) was prepared from backs and necks of freshly slaughtered bi...
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysat...
The main objectives of this research were to examine effects of protein modification (protein cleava...
Protein isolates are having extensive scope in various food industries as they boost protein content...
The article describes the development of priority directions for improving the economic efficiency o...
This review deals with the main classes of functional ingredients able to modulate the ability to re...
A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat...
This work was investigated the protein solubility properties of meat from chicken in different body ...
In this study, protein oxidation and subsequent changes were evaluated during the long-term frozen s...
Not AvailableFish protein hydrolysate (FPH) was incorporated in chicken cutlet to study the effect o...
The research aims to know the potential content of the nutritional value of chicken shank bone and T...
The aim of this study was to determine the changes in chicken breast meat quality (water-holding cap...
Two studies were conducted to determine the physico-chemical characteristics and functional properti...
The effects of different pH\u27s (4 .5 , 5.5, 6.5 and 7.5) and temperatures (30-80 •c) on the functi...
ABSTRACT The objectives of this study were to evaluate protein thermal stability, water-protein in-t...
Mechanically deboned chicken meat (MDCM) was prepared from backs and necks of freshly slaughtered bi...
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysat...
The main objectives of this research were to examine effects of protein modification (protein cleava...
Protein isolates are having extensive scope in various food industries as they boost protein content...
The article describes the development of priority directions for improving the economic efficiency o...
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