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Estudio del efecto de la adición de polisacáridos en la gelificación de proteínas animales

Descrição:	The objective of this thesis was to determine the compatibility in protein-polysaccharide mixtures by the relationship of microstructure and textural properties of gels. The mixtures were composed by K-carrageenan, gellan, xhantan with bovine serum albumin and egg white albumin. In the seam way, beef and goat meat protein extracts were...
Sujeito:	Gelation, Gelificación, Polysaccharides, and Polisacáridos
O Criador:	Totosaus Sánchez, Alfonso
Contribuinte:	Vernon Carter, Eduardo Jaime, Rejón García, Leonardo, Guerrero Legarreta, María Isabel del Carmen, Montejano Gaitán, José Gerardo, and Ponce Alquicira, Edith
Editor:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Ciencias Biologicas
Língua:	spa
Año de publicación:	2001
Direitos:	Acceso Abierto
Licença:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis