Dsc determination of glass transition temperature on sea bass (dicentrarchus labrax) muscle: Effect of high-pressure processing

Food and Bioprocess Technology

Volumn 2, Issue 4, 2009, Pages 374-382

  Tironi, Valeria ^a   de Lamballerie Anton, Marie ^a   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

Author keywords

Differential scanning calorimetry; Fish; Glass transition; High pressure; Pressure shift freezing

Indexed keywords

AFTER-TREATMENT; DICENTRARCHUS LABRAX; FOOD MATRIXES; FROZEN FOOD; GLASS TRANSITION TEMPERATURE; HIGH PRESSURE; HIGHER TEMPERATURES; MATRIX; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; MODULATION PARAMETERS; PRESSURE LEVEL; PRESSURE SHIFT-FREEZING; SEA BASS;

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; GLASS; MUSCLE; PRESSURE EFFECTS; SCANNING; SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 70350405282     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0041-y     Document Type: Article

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