Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108521
Abstract: The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood. Unaged masseter (100% type I fibres) and cutaneous trunci (93% type II fibres) muscles… read more here.
Keywords: protein denaturation; water; denaturation; shrinkage ... See more keywords
Performance of different fibre types in alkaline-activated concrete produced with industrial wastes: volcanic rock powder and blast furnace slag
Sign Up to like & getrecommendations! Published in 2024 at "European Journal of Environmental and Civil Engineering"
DOI: 10.1080/19648189.2024.2357682
Abstract: Abstract The objective of the study is to determine the effects of different fibre types and ratios on the mechanical and physical properties of alkali-activated concrete (AAC) and to optimise important properties such as workability,… read more here.
Keywords: fibre types; activated concrete; types ratios; performance ... See more keywords