Foods

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TRANSGLUTAMINASE ACTIVITY IN SEAFOOD PROCESSING

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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BIOCHEMICAL CHANGES IN CARBOHYDRATES IN FOOD CHANGES IN CARBOHYDRATES IN FOOD SYSTEMS

Carbohydrates are abundant in foods of plant origin, but are fairly limited in quantity in foods of animal origin. However,…

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PRODUCTION OF AMMONIA FROM UREA

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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The Future of Food: What We Will Be Eating in 2050?

In the event that we return on schedule, the “Fate of Food” idea started almost 15 years prior, when hereditarily…

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Analytical Techniques in Food Biochemistry

INTRODUCTION Without question, food can be considered as a very complex and heterogeneous composition of hundreds, if not thousands, of…

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