In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy-Reference-Cited by-同舟云学术

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In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy

Published:2012-09 Issue:2 Volume:134 Page:1044-1051
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Astruc Thierry,Peyrin Frédéric,Vénien Annie,Labas Roland,Abrantes Magali,Dumas Paul,Jamme Frédéric

Funder

French Research National Agency

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Infrared spectroscopy of proteins;Barth;Biochemica et Biophysica Acta,2007

2. Connective tissue in meat and meat products;Bailey,1989

3. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

4. Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fibre tissue subjected to different processing parameters;Bocker;Applied Spectroscopy,2007

5. Heat-induced gelation of myofibrillar proteins and myosin from fast and slow twitch rabbit muscles;Boyer;Journal of Food Science,1996

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