Transglutaminase (TGase, EC 2.3.2.13) has the systematic name of protein-glutamine -glutamyltransferase. It catalyzes the acyl transfer reaction between -carboxyamide groups…
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Carbohydrates are abundant in foods of plant origin, but are fairly limited in quantity in foods of animal origin. However,…
Read More »Urea is hydrolyzed by urease (EC 3.5.1.5) to ammonia, which is one of the components of total volatile base (TVB).…
Read More »In the event that we return on schedule, the “Fate of Food” idea started almost 15 years prior, when hereditarily…
Read More »INTRODUCTION Without question, food can be considered as a very complex and heterogeneous composition of hundreds, if not thousands, of…
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