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Communication dans un congrès

Proteomic analysis of duck foie gras

Abstract : The proteomic analysis of duck foie gras was performed on two protein fractions which differs by their solubility in low ionic strength extraction buffer. The aims of this study are to link changes in protein expression in fast loss during cooking to define markers of this phenomenon and define the evolution of foid gras during refrigeration. Preliminary results indicate the the evolution of the soluble protein fraction during refrigeration is different depending on the level of technological yield.
Mots-clés : perte de graisse
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https://hal.inrae.fr/hal-02755002
Déposant : Migration Prodinra <>
Soumis le : mercredi 3 juin 2020 - 21:20:32
Dernière modification le : jeudi 9 juillet 2020 - 10:10:05

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  • HAL Id : hal-02755002, version 1
  • PRODINRA : 51383

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Laetitia Theron, Caroline Molette, Nathalie Marty-Gasset, Christophe Chambon, Carole Pichereaux, et al.. Proteomic analysis of duck foie gras. 4. European Proteomic Association meeting (EuPA), Oct 2010, Estoril, Portugal. ⟨hal-02755002⟩

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