Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 482-486

  Tintchev, Filip ^a   Kuhlmann, Uwe ^b   Wackerbarth, Hainer ^a   Töpfl, Stefan ^a   Heinz, Volker ^a   Knorr, Dietrich ^b   Hildebrandt, Peter ^b  

^a German Institute of Food Technologies   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Astaxanthin; High pressure; Resonance Raman; Salmon

Indexed keywords

ASTAXANTHIN; HEMOGLOBIN; METMYOGLOBIN; MYOGLOBIN;

ARTICLE; CONTROLLED STUDY; EXCITATION; OXIDATION; OXIDATION REDUCTION REACTION; RAMAN SPECTROMETRY; SALMON;

EID: 47949114406     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.088     Document Type: Article

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