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Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Raman spectroscopy Textural properties Heat-induced gelation Principal component analysis (PCA)
2012/8/14
Structural changes, textural properties and their relationships in pork myofibrillar proteins (PMP) were studied by Raman spectroscopy, texture profile analysis (TPA) and principal component analysis ...
本文首次利用近红外傅立叶变换拉曼(NIR FT-Raman)和傅立叶变换红外(FT-IR)光谱法无损快速鉴别了八角茴香和伪品莽草、红茴香。结果表明:八角茴香和伪品莽草、红茴香在拉曼和红外谱图中均有各自的特征峰,可容易地将它们区别开来。该方法具有快速、准确、操作简单、不需对样品进行提取分离,可直接进行测定等特点。
Infrared and Raman Spectroscopic Study of Casein in Cheese: Effect of Freezing and Frozen Storage
infrared Raman cheese from ewes freezing
2008/3/18
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...