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Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.

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Title: Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Authors: Dos Santos M; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Ribeiro WO; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Monteiro JS; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Dos Santos BA; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil., Campagnol PCB; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil., Pollonio MAR; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.
Source: Foods (Basel, Switzerland) [Foods] 2023 Nov 23; Vol. 12 (23). Date of Electronic Publication: 2023 Nov 23.
Publication Type: Journal Article
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
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  Data: <searchLink fieldCode="AU" term="%22Dos+Santos+M%22">Dos Santos M</searchLink>; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Ribeiro+WO%22">Ribeiro WO</searchLink>; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Monteiro+JS%22">Monteiro JS</searchLink>; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Dos+Santos+BA%22">Dos Santos BA</searchLink>; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil.<br /><searchLink fieldCode="AU" term="%22Campagnol+PCB%22">Campagnol PCB</searchLink>; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil.<br /><searchLink fieldCode="AU" term="%22Pollonio+MAR%22">Pollonio MAR</searchLink>; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2023 Nov 23; Vol. 12 (23). <i>Date of Electronic Publication: </i>2023 Nov 23.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.3390/foods12234226
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        Text: English
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      – TitleFull: Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
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              Text: 2023 Nov 23
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