Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein.

Zou, Y; Yang, H; Li, P P; Zhang, M H; Zhang, X X; Xu, W M; Wang, D Y

Zou, Y; Yang, H; Li, P P; Zhang, M H; Zhang, X X; Xu, W M; Wang, D Y.

Afiliação

Zou Y; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Yang H; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China.
Li PP; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Zhang MH; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Zhang XX; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Xu WM; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Wang DY; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.

Poult Sci ; 98(4): 1925-1933, 2019 Apr 01.

Article em En | MEDLINE | ID: mdl-30407582

Assuntos

Proteínas Aviárias/química; Proteínas Sanguíneas/química; Galinhas/sangue; Ultrassonografia; Animais; Antioxidantes/análise; Fatores de Tempo

Palavras-chave

antioxidant property; chicken blood; physicochemical properties; thermal stability; ultrasound treatment

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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Proteínas Sanguíneas / Galinhas / Ultrassonografia / Proteínas Aviárias Tipo de estudo: Diagnostic_studies Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2019 Tipo de documento: Article

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