Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 1...

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Bibliographic Details
Main Authors:	Marlene BAMPI, Alberto Mariano SERENO, Franciny Campos SCHMIDT, João Borges LAURINDO
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:	Food Science and Technology
Subjects:	meat protein denaturation temperature DSC
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005032101&lng=en&tlng=en

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