Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1440-1446

  Badii, Farah ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Amino acids; Cod; Collagen extractability; Differential scanning calorimetry; Fish fillets; Frozen storage; FT Raman spectroscopy

Indexed keywords

AMINO ACID; COLLAGEN; FISH OIL; FORMALDEHYDE; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FISH; FOOD FREEZING; FREEZING; INFRARED SPECTROSCOPY; RAMAN SPECTROMETRY; SOLUBILITY; STRUCTURE ANALYSIS; THERMODYNAMICS;

AMINO ACIDS; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; COLLAGEN; FISH OILS; FISHES; FORMALDEHYDE; FREEZING; SOLUBILITY; SPECTRUM ANALYSIS, RAMAN;

ANIMALIA; GADUS MORHUA;

EID: 0037467080     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020492u     Document Type: Article

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