Transglutaminase (TGase, EC 2.3.2.13) has the systematic name of protein-glutamine -glutamyltransferase. It catalyzes the acyl transfer reaction between -carboxyamide groups…
Read More »Foods
WordPress is a favorite blogging tool of mine and I share tips and tricks for using WordPress here.
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 »
INTRODUCTION Without question, food can be considered as a very complex and heterogeneous composition of hundreds, if not thousands, of…
Read More »