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Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat
processing common carp enzyme NaCl transglutaminase
2015/6/2
The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%...
Comparison of Tissue Transglutaminase Activity During Young Panicle Development in Honglian-type Cytoplasmic Male Sterile Rice
rice cytoplasmic male sterility young panicle development tissue transglutaminase programmed cel
2009/1/7
To investigate the changes of tissue transglutaminase activity, the leaves and young panicles of rice at different developmental stages were excised from the Honglian-type cytoplasmic male sterile lin...
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2010/8/12
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...
Use of Transglutaminase for Improvement of Quality of Pastry Produced by Frozen-Dough Technology
pastry transglutaminase (TGM) sensory evaluation lysine microbiology
2014/3/14
The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of ...