Combined effect of meat composition and heating parameters on the physicochemical state of proteins

Autor: Aurélie Promeyrat, Jean D. Daudin, Laure Le Louët, Thierry Astruc, Alain Kondjoyan, Véronique Santé-Lhoutellier, Philippe Gatellier

Publikováno v: 11. International Congress on Engineering and Food, Athenes, GRC, 2011-05-22-2011-05-26
11. International Congress on Engineering and Food
11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science

International audience; During meat cooking, proteins undergo some oxidations and conformation changes which can induce a loss in the nutritional value of products. The objective of this study was to determine the effect of heat treatments on the phy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6be8e8a69399fc99d6d04fa90e00e26
http://prodinra.inra.fr/record/280411