Registro:

Referencias:

• Buttkus, H., Accelerated denaturation of myosin in frozen solution (1970) Journal of Food Science, 35, p. 558
• Burke, M., Himmelfarb, S., Harrington, W.F., Studies on the “Hinge” region of myosin (1973) Biochemistry, 12, p. 701
• Duswalt, A.A., The practice of obtaining kinetics data by differential scanning calorimetry (1974) Thermochim. Acta, 8, p. 57
• Eyring, H., Stearn, A.E., The application of the theory of absolute reaction rates to proteins (1939) Chem. Rev., 24, p. 253
• Goodno, C.C., Harris, T.A., Swenson, C.A., Thermal transitions of myosin and its helical fragments. Regions of structural instability in the myosin molecule (1976) Biochemistry, 15, p. 5157
• Hamm, R., Water‐holding capacity of meat (1975) Meat, p. 321. , D.J.A. Cole, R.A. Lowry, Avi Publishing Co. Inc, Westport, CT
• Hamm, R., Change of muscle proteins during heating of meat (1977) Physical, Chemical and Biological Changes in Food Caused by Thermal Processing, p. 101. , T. HØyem, O. Kvle, Applied Sci. Publ, London
• Laidler, K.J., Bunting, P.S., The denaturation of proteins (1973) The Chemical Kinetics of Enzyme Action, p. 413. , Clarendon Press, Oxford
• Levy, M., Benaglia, A.E., The influence of temperature and pH upon the rate of denaturation of ricin (1950) J. Biol. Chem., 186, p. 829
• Martens, H., Stabursvik, E., Martens, M., Texture during cooking related to thermal denaturation of muscle proteins (1982) Journal of Texture Studies, 13, p. 291
• Matthews, A.D., Park, G.R., Anderson, E.M., Evidence for the formation of covalent cross‐linkend myosin in frozen‐stored cod minces (1980) Advances in Fish Science and Technology, p. 438. , Fishing News Books Ltd. Aberdeen, U.K
• Multon, J.L., Sur quelques aspects thermodynamiques de la denaturation thermique des proteines en milien solide peu hydrate (1970) C.R. Acad. Sc. Paris, t., 271, p. 601
• Ockerman, H.W., Meat proteins (1977) Food Colloids, p. 240. , Avi Publishing Co. Inc, Wesport, CT
• Ozawa, T., Kinetic analysis of derivative curves in thermal analysis J (1970) Thermal Anal., 2, p. 301
• Pelletier, G.E., Ouellet, L., Influence of pH and temperature on myosin inactivation (1961) Canadian Journal of Chemistry, 39, p. 265
• Pravisani, C.I., Califano, A.N., Calvelo, A., Kinetics of starch gelatinization in potato (1985) Journal of Food Science, 50, p. 657
• Samejima, K., Takahashi, K., Yasui, T., Heat‐induced denaturation of myosin total rod (1976) Agric. Biol. Chem., 40, p. 2455
• Stabursvik, E., Martens, H., Proteins in white and red muscle compared by differential scanning calorimetry (DSC) (1979) 25th Eur. Meet. Meat Res. Work. Budapest, 5., 21, p. 383
• Stabursvik, E., Martens, H., Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry (1980) Journal of the Science of Food and Agriculture, 31, p. 1034
• Wright, D.J., Leach, I.B., Wilding, P., Differential scanning ca‐lorimetric studies of muscle and its constituent proteins (1977) J. Sci. Fd. Agric., 28, p. 557
• Wright, D.J., Wilding, P., Differential scanning calorimetry study of muscle and its proteins: Myosin and its subfragments (1984) J. Sci. Food Agric., 35, p. 357

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------