THERMAL PROCESSING IN FOOD TECHNOLOGIES

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dc.contributor.authorYasothai, R
dc.contributor.authorGiriprasad, R
dc.contributor.authorTANUVAS
dc.date.accessioned2020-08-13T05:44:05Z
dc.date.available2020-08-13T05:44:05Z
dc.date.issued2015
dc.descriptionTNV_IJSET_2015_4(1)178-179en_US
dc.description.abstractHeat causes damage to macromolecular cell components; thus the main function of heatinduced stress proteins is to repair or destroy these damaged components so that they do not disrupt cellular metabolism. Many heat-induced stress proteins are protein chaperones that assist in folding and assembly of heat-damaged proteins (Yousef and Courtney, 2003). In addition to these changes, some bacteria also alter their cell membrane in response to heat by increasing the ratio of trans to cis fatty acids in the membrane. This structural change is thought to decrease fluidity caused by increasing temperatures (Cronan, 2002).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150743
dc.keywordsThermal, Food Technologiesen_US
dc.language.isoenen_US
dc.pages178-179en_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleTHERMAL PROCESSING IN FOOD TECHNOLOGIESen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume4en_US
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