Penny Marie Amato

Works (5)

Updated: July 18th, 2023 16:35
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2012 journal article

Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.

By: N. Stagg, P. Amato*, F. Giesbrecht* & T. Lanier*

author keywords: fish; meat; myosin; proteolysis; texture
MeSH headings : Animals; Calpain / metabolism; Cathepsins / metabolism; Electrophoresis, Polyacrylamide Gel / methods; Food Handling / methods; Hot Temperature; Hydrogen-Ion Concentration; Muscle, Skeletal / metabolism; Proteolysis; Seafood; Tuna
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma

MEAT SCIENCE, 80(3), 939–943.

By: N. Fort*, T. Lanier n, P. Amato n, C. Carretero* & E. Saguer *

co-author countries: Spain 🇪🇸 United States of America 🇺🇸
author keywords: porcine plasma; MTGase; HHP; gelling properties; acidic conditions
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Calcium effects on the functionality of a modified whey protein ingredient

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940.

By: D. Clare n, S. Lillard n, S. Ramsey n, P. Amato n & C. Daubert n

co-author countries: United States of America 🇺🇸
MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization

JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.

By: M. Perez-Mateos, P. Amato* & T. Lanier*

author keywords: transglutaminase; surimi; acid; alkaline; solubilization
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle

JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.

By: L. Goeller n, P. Amato n, B. Farkas n, D. Green n, T. Lanier n & C. Kong n

co-author countries: United States of America 🇺🇸
author keywords: diffusion; vacuum; trout; sorbitol; ATPase
Source: Web Of Science
Added: August 6, 2018