| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6666130 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Thermodynamic properties of fillets and enzymatic modified anchovy were evaluated. ⺠Enzymatic modification caused an increase in monolayer moisture and energy parameters. ⺠Enthalpy-entropy compensation showed that the process was controlled by the enthalpy. ⺠Pore size decreased with enzymatic modification of samples. ⺠All samples were in the limit of the region between micropores and mesopores.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
K. Moraes, L.A.A. Pinto,