Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3197-3207

  Cando, Deysi ^a   Moreno, Helena M ^a   Tovar, Clara A ^b   Herranz, Beatriz ^a   Borderias, A Javier ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

High pressure; Myofibril; Physicochemical properties; Viscoelastic properties

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GELS; HYDROSTATIC PRESSURE; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SULFUR COMPOUNDS; VISCOELASTICITY;

EFFECT OF HIGH PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; MYOFIBRIL; MYOSIN DENATURATIONS; PROTEIN DENATURATION; SECONDARY PROTEIN STRUCTURE; VISCOELASTIC PROPERTIES;

HIGH PRESSURE EFFECTS;

EID: 84911007216     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1279-9     Document Type: Article

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