Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

Agriculture & Biology

• protein-glutamine gamma-glutamyltransferase 82%
• food technology 82%
• food processing 70%
• processing technology 69%
• foods 58%
• gels 25%
• proteins 22%
• high pressure treatment 18%
• microwave radiation 14%
• crosslinking 14%
• cross-linking reagents 9%
• consumer demand 8%
• animal proteins 8%
• hydrogels 8%
• gelation 8%
• hydrophobicity 7%
• water holding capacity 7%
• food quality 7%
• ultrasonics 7%
• protein sources 7%
• bioactive compounds 7%
• functional properties 6%
• human health 6%
• ultraviolet radiation 6%
• food industry 6%
• heat treatment 6%
• irradiation 6%
• pretreatment 5%
• heat 4%
• methodology 2%

Medicine & Life Sciences

• Food Technology 100%
• Transglutaminases 90%
• Food Handling 88%
• Food 47%
• Gels 30%
• Proteins 24%
• Microwaves 17%
• Microbial Interactions 11%
• Chemical Phenomena 10%
• Food Quality 10%
• Pressure 9%
• Food Industry 9%
• Hydrophobic and Hydrophilic Interactions 8%
• Hydrogels 8%
• Heating 8%
• Ultraviolet Rays 7%
• Ultrasonics 7%
• Hot Temperature 5%
• Water 5%
• Technology 4%
• Animals 3%
• Health 3%