Structural and techno-functional properties of bovine collagen and its application in hamburgers
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel stre...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001065334/Description |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 3 ; str. 369-377 |
| Glavni autori: | Alexandretti, Christian (Author), Verlindo, Roberto, Hassemer, Guilherme De Souza, Manzoli, Alexandra, Souza Roman, Silvane, Fernandes, Ilizandra Aparecida, Backes, Geciane Toniazzo, Cansian, Rogério Luis, Soares, Mônica Beatriz Alvarado, Schwert, Rodrigo, Valduga, Eunice |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.03.19.5896 Hrčak Food technology and biotechnology (Online) |