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,…
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Urea is hydrolyzed by urease (EC 3.5.1.5) to ammonia, which is one of the components of total volatile base (TVB).…
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In the event that we return on schedule, the “Fate of Food” idea started almost 15 years prior, when hereditarily…
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INTRODUCTION Without question, food can be considered as a very complex and heterogeneous composition of hundreds, if not thousands, of…
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