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pro vyhledávání: '"N. C. Brake"'
Autor:
N. C. Brake, O. Fennema
Publikováno v:
Journal of Food Science. 64:25-32
We determined the sub-zero temperature dependencies (TD) of lipid hydrolysis (LH), lipid oxidation (peroxide value [PV]), and diffusion of 14C-fructose in minced mackerel (MM) and how these rates are influenced by gelatin (G) and MM Tg'. When 1 % G w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3259f50363fcee77cdb219d676dc1b55
https://doi.org/10.1111/j.1365-2621.1999.tb09854.x
https://doi.org/10.1111/j.1365-2621.1999.tb09854.x
Autor:
N. C. Brake, O. Fennema
Publikováno v:
Journal of Food Science. 64:10-15
Reports of glass transition (Tg') values for frozen muscle tissue are not common and reported values are mostly much lower than would be expected. Tg' values for muscle tissue and Isolated proteins were studied using differential scanning calorimetry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfb2ddaa536eb8f09e24ffe750bdde1e
https://doi.org/10.1111/j.1365-2621.1999.tb09851.x
https://doi.org/10.1111/j.1365-2621.1999.tb09851.x