Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, namely the differential Friedman and integral Ortega...

Descripción completa

Detalles Bibliográficos
Autores principales: Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Lončar, Biljana, Filipović, Vladimir, Pezo, Lato
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417705/
https://www.ncbi.nlm.nih.gov/pubmed/37569136
http://dx.doi.org/10.3390/foods12152867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417705/
https://www.ncbi.nlm.nih.gov/pubmed/37569136
http://dx.doi.org/10.3390/foods12152867

Ejemplares similares