11 References for Part 1

References for Part 1

Aguilar, M. R. and Román, J. S..  2014.  Smart Polymers and their Applications.  Woodhead Publishing.

Bourneow, C. , Benjakul, S. and H-Kittikun, A..  2012.  Impact of some additives on the stability of microbial transglutaminase from Providencia sp. C1112.  As. J. Food Ag-Ind. 2012, 5(03), 226-233

Fiechter, A..  2000.  History of Modern Biotechnology I.  Springer.

Griffin, M., Casadio, R., Bergamini, C. M..  2002. Transglutaminases: Nature’s biological glues.  Biochem. J. (2002) 368, 377–396 (Printed in Great Britain)

KAJITANI, S., FUKUOKA, M, SAKAI, N.  2011.  Kinetics of Thermal Denaturation of Protein in Cured Pork Meat.  Japan Journal of Food Engineering, Vol. 12, No. 1, pp. 19 – 26, Mar. 2011

Karayannakidis, P. D., Zotos, A., Petridis, D., Taylor, K. D. A.  2014.   The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels.  Journal Citation Reports® (Thomson Reuters, 2015)

Kerry, P. and Kerry, J. F..  2011.  Processed Meats: Improving Safety, Nutrition and Quality.  Woodhead Publishing.

Keillor, J. W., Clouthier, C. M., Apperley, K. Y. P, Akbar, A., Mulani A..  2014.   Acyl transfer mechanisms of tissue transglutaminase.  Bioorganic Chemistry Volume 57, December 2014, Pages 186–197

Kieliszek, M and Misiewicz, A.  2013.  Microbial transglutaminase and its application in the food industry. A review.  Folia Microbiol (Praha). 2014; 59(3): 241–250. Published online 2013 Nov 8. 10.1007/s12223-013-0287-x

Dr Ananya Mandal, MD.  What is Collagen? (http://www.news-medical.net/health/What-is-Collagen.aspx)

Tarté, R..  2009.  Ingredients in Meat Products: Properties, Functionality and Applications.  Springer.

Yokoyama, K., Nio, N., Kikuchi, Y..  2004. Properties and applications of microbial transglutaminase.  Received: 22 August 2003 / Revised: 1 December 2003 / Accepted: 5 December 2003 / Published online: 22 January 2004; Springer-Verlag

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