Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Food Biophysics

Volumn 11, Issue 1, 2016, Pages 34-42

  Zielbauer, B I ^a   Franz, J ^a   Viezens, B ^a   Vilgis, T A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

Cooking loss; Denaturation kinetics; Differential scanning calorimetry; Pork; Sous vide cooking; Thermal denaturation

Indexed keywords

CALORIMETERS; CALORIMETRY; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; KINETICS; MEATS; PROTEINS;

COOKING LOSS; COOKING TEMPERATURES; DENATURATION KINETICS; DIFFERENT STRUCTURE; PORK; PROTEIN DENATURATION; TEMPERATURE DEPENDENT; THERMAL DENATURATIONS;

THERMAL PROCESSING (FOODS);

EID: 84957434113     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9410-7     Document Type: Article

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