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Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2008) Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil) FOOD CHEMISTRY, 106 (3). pp. 1253-1263.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Leelapongwattana, KUNSPECIFIEDUNSPECIFIED
Benjakul, SUNSPECIFIEDUNSPECIFIED
Visessanguan, WUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 February 2008
Identification Number : 10.1016/j.foodchem.2007.06.061
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, rheological property, structure, haddock, actomyosin, TMAOase, lizardfish, COD GADUS-MORHUA, MACKEREL SCOMBER-SCOMBRUS, BIOCHEMICAL-CHANGES, STRUCTURAL-CHANGES, PROTEIN DENATURATION, SECONDARY STRUCTURE, MUSCLE PROTEINS, FORMALDEHYDE, FILLETS, GELATION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822195

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