Study of several factors that influence thermal analysis for meat samples
Differential scanning calorimetry is thermal analysis technique that detects and monitors thermally induced conformational transitions and phase transitions as a function of temperature. While denaturation of proteins display endotherms, aggregation of proteins manifest themselves as exotherms. In i...
Elmentve itt :
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| Testületi szerző: | |
| Dokumentumtípus: | Cikk |
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Szegedi Tudományegyetem Mezőgazdasági Kar
Szeged
2011
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| Sorozat: | Agrár- és vidékfejlesztési szemle
6 No. 1 |
| Kulcsszavak: | Élelmiszeripari technológia, Hús - minőség, Húsipar |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/76128 |
| Tartalmi kivonat: | Differential scanning calorimetry is thermal analysis technique that detects and monitors thermally induced conformational transitions and phase transitions as a function of temperature. While denaturation of proteins display endotherms, aggregation of proteins manifest themselves as exotherms. In in this paper the influence of following factors was studied: influence of water evaporation, heating rate (°C/min), influence the mechanical process of grinding meat. |
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| Terjedelem/Fizikai jellemzők: | 329-334 |
| ISSN: | 1788-5345 |