Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meat

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Sahar, Amna ^a   Boubellouta, Tahar ^a   Portanguen, Stéphane ^b   Kondjoyan, Alain ^b   Dufour, Éric ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b UR370 QuaPA   (France)

Author keywords

Cooking time; Meat; PARAFAC; Synchronous fluorescence spectroscopy

Indexed keywords

TRYPTOPHAN;

ANIMAL; ARTICLE; CATTLE; CHEMICAL MODEL; CHEMISTRY; FOOD HANDLING; GLYCATION; HEAT; KINETICS; MEAT; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; SPECTROFLUOROMETRY; ANALYSIS; BOVINAE; PROCEDURES;

ANIMALS; CATTLE; FOOD TECHNOLOGY; HOT TEMPERATURE; KINETICS; MAILLARD REACTION; MEAT; MODELS, CHEMICAL; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY, FLUORESCENCE; TRYPTOPHAN;

BOVINAE;

EID: 70449503376     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01365.x     Document Type: Article

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