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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Efecto de los tratamientos de lavado y la enzima transglutaminasa en las propiedades gelificantes de las proteínas de jaiba azul (Callinectes sapidus)

Verónica Hernández-RobledoDirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP87040, Ciudad Victoria, Tamaulipas, MéxicoView further author information
,
Miguel Ángel Martínez MaldonadoInstituto Poiltécnico Nacional. CICATA unidad Querétaro, Cerro Blanco 141. Colinas del Cimatario, CP76090. Santiago de Querétaro, Querétaro, MéxicoView further author information
,
Rocío M. Uresti-MarínDirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP87040, Ciudad Victoria, Tamaulipas, MéxicoCorrespondence[email protected]
View further author information
,
José A. RamírezDirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP87040, Ciudad Victoria, Tamaulipas, MéxicoView further author information
&
Gonzalo VelázquezInstituto Poiltécnico Nacional. CICATA unidad Querétaro, Cerro Blanco 141. Colinas del Cimatario, CP76090. Santiago de Querétaro, Querétaro, MéxicoView further author information
Pages 165-170 | Received 26 Sep 2015, Accepted 15 Feb 2016, Published online: 14 Dec 2016

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