Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10538710 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Thermal denaturation of muscle proteins is characterised by FT-IR microspectroscopy. ⺠Connective tissue is less affected by temperature than myofibrillar proteins. ⺠Myofibrillar proteins denaturation is weakly dependent on fibre sub-type.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Thierry Astruc, Frédéric Peyrin, Annie Vénien, Roland Labas, Magali Abrantes, Paul Dumas, Frédéric Jamme,