Chemical Changes During the Extrusion Cooking (CROSBI ID 535827)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kovaček, Damir ; Ninčević A. ; Miljević I. ; Vikić-Topić, Dražen ; Brnčić, Mladen ; Ćurić Duška ; Tripalo, Branko ; Ježek, Damir ; Karlović, Damir ; Fegeš, M.
engleski
Chemical Changes During the Extrusion Cooking
In this research we investigated modifications of protein structure after disruption of protein body by extreme conditions of temperature and pressure in extruder. The disruption of protein body is connected with formation of a new kind of covalent bonds (disulfide and nondisulfide type) that result in protein cross link. Here, we analysed nondisulfide cross-linking reactions using two approach. The first was based on molecular modeling, while the second one used spectroscopic analytical methods: Ftir with real samples-extrudates obtained by twin co-rotating extruder.
extrusion; chemical; protein; cooking
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Podaci o prilogu
2003.
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objavljeno
84-88233-35-3
Podaci o matičnoj publikaciji
Proceedings of the 4 ECCE – 4th European Congress of Chemical Engineering
Podaci o skupu
European Congress of Chemical Engineering
poster
21.10.2003-25.10.2003
Granada, Španjolska