Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
Author:
Affiliation:
1. Universidade Federal de Santa Catarina, Brazil
2. Universidade Federal de Santa Catarina, Brazil; Universidade do Porto, Portugal
3. Universidade Federal do Paraná, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X10016.pdf
Reference11 articles.
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2. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C;Brunton N. P.;Meat Science,2006
3. Análise térmica da carne de coelhos;Furukawa V. A.;Ciência e Tecnologia de Alimentos,2004
4. Diffusion of sodium chloride in pork tissue;Graiver N.;Journal of Food Engineering,2006
5. Protein denaturation in pork longissimus muscle of different quality groups;Kazemi S.;Food Bioprocess Technology,2011
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