Characterising protein, salt and water interactions with combined vibrational spectroscopic techniques
- 1 May 2013
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 138 (1), 679-686
- https://doi.org/10.1016/j.foodchem.2012.10.117
Abstract
No abstract availableKeywords
Funding Information
- Research Council of Norway
- Agricultural Food Research Foundation of Norway
This publication has 31 references indexed in Scilit:
- Extended multiplicative signal correction in vibrational spectroscopy, a tutorialChemometrics and Intelligent Laboratory Systems, 2012
- Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) MicrospectroscopyJournal of Agricultural and Food Chemistry, 2011
- Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauceInternational Journal of Food Microbiology, 2010
- Chemistry of Hofmeister Anions and OsmolytesAnnual Review of Physical Chemistry, 2010
- Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beefMeat Science, 2008
- Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing ParametersApplied Spectroscopy, 2007
- Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry StudyJournal of Agricultural and Food Chemistry, 2006
- Reducing sodium intake from meat productsMeat Science, 2005
- The Use and Misuse of FTIR Spectroscopy in the Determination of Protein StructureCritical Reviews in Biochemistry and Molecular Biology, 1995
- Zur Lehre von der Wirkung der SalzeNaunyn-Schmiedebergs Archiv für experimentelle Pathologie und Pharmakologie, 1888