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Volumn , Issue , 2006, Pages 107-118

Use of the dielectric properties to detect protein denaturation

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN; DENATURATION; DIELECTRIC LOSSES; MAMMALS; MUSCLE;

EID: 84898448284     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1007/978-3-540-32944-2_13     Document Type: Conference Paper
Times cited : (4)

References (13)
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  • 3
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  • 4
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    • Umbach S, L.1    Davis, E.A.2    Gordon, J.3    Callaghan, P.T.4
  • 5
    • 84982661431 scopus 로고
    • The dielectric properties of whey protein as indicators of change in polymer mobility
    • Barringer SA, Fleischmann, AM, Davis EA, Gordon J (1995) The dielectric properties of whey protein as indicators of change in polymer mobility. Food Hydrocolloids. 9(4):343-348
    • (1995) Food Hydrocolloids. , vol.9 , Issue.4 , pp. 343-348
    • Barringer, S.A.1    Fleischmann, A.M.2    Davis, E.A.3    Gordon, J.4
  • 6
    • 84982338944 scopus 로고
    • Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10-200 mhz
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    • (1963) J. Sci. Food Agric. , vol.14 , pp. 592-604
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  • 7
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    • Dielectric and thermal transition properties of chemically modified starches during heating
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    • Miller, L.A.1    Gordon, J.2    Davis, E.A.3
  • 8
    • 0002738695 scopus 로고
    • Thermal analysis of meat
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    • Findlay JC, Barbut S. Thermal Analysis of Meat. (1990) In: Harwalkar RV, Maya CY, editors. Thermal Analysis of Foods. New York: Elsevier Applied Science. pp 92-125
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  • 9
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    • Murphy, R.Y.1    Marks, B.P.2    Marcy, J.A.3
  • 10
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    • Thermal properties of proteins in chicken broiler tissues
    • Kijowski JM, Mast MG (1988) Thermal properties of proteins in chicken broiler tissues. J. Food Sci. 53(2):363-366
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  • 11
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    • Liquid loss as effected by post mortem ultrastructural changes in fish muscle: Cod muscle (gadus morhua l) and salmon (salmo salar
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  • 13
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    • Barbut S, Findlay JC (1990) Thermal Analysis of Egg protein. In: Harwalkar RV, Maya CY, (eds) Thermal Analysis of Foods. New York: Elsevier Applied Science. pp 126-148
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    • Barbut, S.1    Findlay, J.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.