Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
The objective of this study was to investigate the effect of the addition of transglutaminase (TG) preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland) on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2016-07-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0037/pjfns-2015-0037.xml?format=INT |