Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study

Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study

The inflorescences of <i>Chamaedorea tepejilote</i> Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of <i>Chamaedorea tepejilote&...

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Bibliographic Details
Main Authors: Jocelyn Blanca Esthela Hernández-Castillo, Aurea Bernardino-Nicanor, María de los Ángeles Vivar-Vera, José Luis Montañez-Soto, Gerardo Teniente-Martínez, José Mayolo Simitrio Juárez-Goiz, Leopoldo González-Cruz
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Polymers
Subjects:
pacaya
thermal treatment
protein modification
Online Access:https://www.mdpi.com/2073-4360/12/5/1016

Internet

https://www.mdpi.com/2073-4360/12/5/1016

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