Determination of Protein Denaturation of Muscle Foods Using the Dielectric Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11384.x/fullpdf
Reference21 articles.
1. Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle
2. The dielectric properties of whey protein as indicators of change in polymer mobility
3. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures
4. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10–200 MHz
5. Predictive equations for the dielectric properties of foods
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