Molecular effects of high-pressure processing on food studied by resonance Raman

Annals of the New York Academy of Sciences

Volumn 1189, Issue , 2010, Pages 34-42

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

^a German Institute of Food Technologies   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Astaxanthin; High pressure; Meat; Myoglobin; Salmon

Indexed keywords

ASTAXANTHIN; DEOXYHEMOGLOBIN; DEOXYMYOGLOBIN; HEMOPROTEIN; MYOGLOBIN; UNCLASSIFIED DRUG;

CONFERENCE PAPER; FOOD COLOR; FOOD PROCESSING; HYPERBARISM; OXIDATION REDUCTION REACTION; PORK; POULTRY; RAMAN SPECTROMETRY; SALMON;

EID: 77949317639     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.2009.05204.x     Document Type: Conference Paper

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