Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein.

Kim, Hyun-Wook; Kim, Yuan H Brad; Hwang, Ko-Eun; Kim, Tae-Kyung; Jeon, Ki-Hong; Kim, Young-Boong; Choi, Yun-Sang

Kim, Hyun-Wook; Kim, Yuan H Brad; Hwang, Ko-Eun; Kim, Tae-Kyung; Jeon, Ki-Hong; Kim, Young-Boong; Choi, Yun-Sang.

Afiliación

Kim HW; 1Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907 USA.
Kim YHB; 1Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907 USA.
Hwang KE; Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.
Kim TK; Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.
Jeon KH; Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.
Kim YB; Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.
Choi YS; Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.

Food Sci Biotechnol ; 26(4): 955-958, 2017.

Article en En | MEDLINE | ID: mdl-30263624

Palabras clave

Electron-beam; Gamma-ray; Gelling properties; Ionizing radiation; Myofibrillar protein; X-ray

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2017 Tipo del documento: Article