Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation
- 1 March 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (2) , 503-506
- https://doi.org/10.1111/j.1365-2621.1985.tb13437.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein DenaturationCanadian Institute of Food Science and Technology Journal, 1981
- Thermal denaturation of proteins in Post rigor muscle tissue as studied by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1980
- DIFFERENTIAL SCANNING CALORIMETRY OF MEAT PROTEINS AS AFFECTED BY PROCESSING TREATMENTJournal of Food Science, 1980
- Differential scanning calorimetric studies of muscle and its constituent proteinsJournal of the Science of Food and Agriculture, 1977
- INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENTJournal of Food Science, 1976
- Thermal transitions of myosin and its helical fragments. I. Shifts in proton equilibriums accompanying unfoldingBiochemistry, 1975
- The effects of environmental temperature on the properties of myofibrillar adenosine triphosphatase from various species of fishBiochemical Journal, 1973
- On the Purification of Actin from Fish MuscleNIPPON SUISAN GAKKAISHI, 1973
- A study of the effects of substrate concentration and certain relaxing factors on the magnesium-activated myofibrillar adenosine triphosphataseBiochemical Journal, 1956
- The extraction, purification and some chemical properties of actinBiochimica et Biophysica Acta, 1953