Vers une modélisation mathématique des modifications physicochimiques des protéines lors du chauffage
2012
Promeyrat, Aurélie | Gatellier, Philippe | Broyart, Bertrand | Kondjoyan, Alain | Daudin, Jean-Dominique
Heating induces oxidation and conformation changes of proteins which affect meat products quality and nutritional value. To investigate this system by calculations, according to parameters like iron content or temperature, a stoichio-kinetic mathematical model was built. It consists of many differential equations solved numerically, each representing an elementary chemical reaction or physical phenomenon. The main phenomena taken into account are the iron oxidative cycle, free radicals interactions and protein oxidation and denaturation.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique