The effect of high pressure on the functional properties of pork myofibrillar proteins-Reference-Cited by-同舟云学术

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The effect of high pressure on the functional properties of pork myofibrillar proteins

Published:2016-04 Issue: Volume:196 Page:1005-1015
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Grossi Alberto,Olsen Karsten,Bolumar Tomas,Rinnan Åsmund,Øgendal Lars H.,Orlien Vibeke

Funder

Danish Ministry of Food, Agriculture and Fisheries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

2. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012

3. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

4. PARAFAC. Tutorial and application;Bro;Chemometrics and Intelligent Laboratory Systems,1997

5. Effects of diffusion on free precession in nuclear magnetic resonance experiments;Carr;Physical Review,1954

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