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Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

✍ Scribed by D.D. HAMANN; P.M. AMATO; M.C. WU; E.A. FOEGEDING

Book ID
108816602
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
722 KB
Volume
55
Category
Article
ISSN
0022-1147

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## Abstract This paper evaluates the effects of the short‐ (1 g/kg) and long‐term (0.5 and 1 g/kg/day) oral intake of egg white hydrolysed with pepsin (hEW) and the long‐term oral intake (1 g/kg/day) of egg white (EW) on local angiotensin‐converting enzyme (ACE) activities in plasma and other tissu