Physical ageing of crayfish flour at low moisture contents View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2008-08

AUTHORS

A. Farahnaky, A. Guerrero, S. E. Hill, J. R. Mitchell

ABSTRACT

Glass transition temperature of red crayfish flour (moisture 3.56%) was determined using a phase transition analyser (Wenger Technical Centre, USA). Due to the importance of physical ageing in functional properties of red crayfish flour (with 65% protein) the possible occurrence of physical ageing in dry powder of crayfish flour was studied at different temperatures below and close to the glass transition. Endothermic peaks that corresponded to relaxation enthalpy were observed for a commercial crayfish flour with 4.5% moisture. Enthalpy and peak temperature increased on storage of crayfish flour when it was held in the glassy-state at different temperatures (5, 15, 25°C). More... »

PAGES

595

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x

DOI

http://dx.doi.org/10.1007/s10973-007-8655-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1012574443


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0912", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Materials Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Shiraz University", 
          "id": "https://www.grid.ac/institutes/grid.412573.6", 
          "name": [
            "Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Farahnaky", 
        "givenName": "A.", 
        "id": "sg:person.014736016447.63", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014736016447.63"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Seville", 
          "id": "https://www.grid.ac/institutes/grid.9224.d", 
          "name": [
            "Departamento de Ingenier\u00eda Qu\u00edmica, Universidad de Sevilla, Sevilla, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Guerrero", 
        "givenName": "A.", 
        "id": "sg:person.0631007315.73", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0631007315.73"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Nottingham", 
          "id": "https://www.grid.ac/institutes/grid.4563.4", 
          "name": [
            "Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, UK"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Hill", 
        "givenName": "S. E.", 
        "id": "sg:person.015703061555.28", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015703061555.28"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Nottingham", 
          "id": "https://www.grid.ac/institutes/grid.4563.4", 
          "name": [
            "Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, UK"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mitchell", 
        "givenName": "J. R.", 
        "id": "sg:person.013106416255.27", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013106416255.27"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/polb.1994.090320312", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004213909"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0141-8130(05)80038-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007825868"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(97)80020-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011760339"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/bip.20265", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034198840"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(03)00011-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034861470"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(03)00011-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034861470"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0144-8617(96)00133-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045651473"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1111/j.1444-2906.2004.00916.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052746093", 
          "https://doi.org/10.1111/j.1444-2906.2004.00916.x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/a:1016292416526", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052847671", 
          "https://doi.org/10.1023/a:1016292416526"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/a:1011574031179", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053548525", 
          "https://doi.org/10.1023/a:1011574031179"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0104174", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055898764"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0104174", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055898764"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-94-011-6743-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1109717060", 
          "https://doi.org/10.1007/978-94-011-6743-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-94-011-6743-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1109717060", 
          "https://doi.org/10.1007/978-94-011-6743-7"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2008-08", 
    "datePublishedReg": "2008-08-01", 
    "description": "Glass transition temperature of red crayfish flour (moisture 3.56%) was determined using a phase transition analyser (Wenger Technical Centre, USA). Due to the importance of physical ageing in functional properties of red crayfish flour (with 65% protein) the possible occurrence of physical ageing in dry powder of crayfish flour was studied at different temperatures below and close to the glass transition. Endothermic peaks that corresponded to relaxation enthalpy were observed for a commercial crayfish flour with 4.5% moisture. Enthalpy and peak temperature increased on storage of crayfish flour when it was held in the glassy-state at different temperatures (5, 15, 25\u00b0C).", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10973-007-8655-x", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1294862", 
        "issn": [
          "1388-6150", 
          "1572-8943"
        ], 
        "name": "Journal of Thermal Analysis and Calorimetry", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "93"
      }
    ], 
    "name": "Physical ageing of crayfish flour at low moisture contents", 
    "pagination": "595", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "3be82d4d9bbc84a07a652b7b2148945168ab7f28b34d5a883d290edfb5b74488"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10973-007-8655-x"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1012574443"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10973-007-8655-x", 
      "https://app.dimensions.ai/details/publication/pub.1012574443"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T00:27", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8695_00000583.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs10973-007-8655-x"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x'


 

This table displays all metadata directly associated to this object as RDF triples.

125 TRIPLES      21 PREDICATES      38 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10973-007-8655-x schema:about anzsrc-for:09
2 anzsrc-for:0912
3 schema:author Nbf5450d1981848cea0619598f73a7459
4 schema:citation sg:pub.10.1007/978-94-011-6743-7
5 sg:pub.10.1023/a:1011574031179
6 sg:pub.10.1023/a:1016292416526
7 sg:pub.10.1111/j.1444-2906.2004.00916.x
8 https://doi.org/10.1002/bip.20265
9 https://doi.org/10.1002/polb.1994.090320312
10 https://doi.org/10.1016/s0141-8130(05)80038-8
11 https://doi.org/10.1016/s0144-8617(96)00133-6
12 https://doi.org/10.1016/s0268-005x(97)80020-3
13 https://doi.org/10.1016/s0308-8146(03)00011-6
14 https://doi.org/10.1021/jf0104174
15 schema:datePublished 2008-08
16 schema:datePublishedReg 2008-08-01
17 schema:description Glass transition temperature of red crayfish flour (moisture 3.56%) was determined using a phase transition analyser (Wenger Technical Centre, USA). Due to the importance of physical ageing in functional properties of red crayfish flour (with 65% protein) the possible occurrence of physical ageing in dry powder of crayfish flour was studied at different temperatures below and close to the glass transition. Endothermic peaks that corresponded to relaxation enthalpy were observed for a commercial crayfish flour with 4.5% moisture. Enthalpy and peak temperature increased on storage of crayfish flour when it was held in the glassy-state at different temperatures (5, 15, 25°C).
18 schema:genre research_article
19 schema:inLanguage en
20 schema:isAccessibleForFree false
21 schema:isPartOf N4b6f29d2874045a489cc1a5b3a12bf73
22 Nfecdb6d3b62d493b968ac3a9c05d12f2
23 sg:journal.1294862
24 schema:name Physical ageing of crayfish flour at low moisture contents
25 schema:pagination 595
26 schema:productId N9c3955aa5d924e22a866762e258bd56d
27 Nb0d50a50701c4c8f9bfbda00eb87b437
28 Ne81cf2748a4e4679be0fe8fc3d6ffb7d
29 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012574443
30 https://doi.org/10.1007/s10973-007-8655-x
31 schema:sdDatePublished 2019-04-11T00:27
32 schema:sdLicense https://scigraph.springernature.com/explorer/license/
33 schema:sdPublisher N6d839d68ad6b480e9c7da383b28d4913
34 schema:url http://link.springer.com/10.1007%2Fs10973-007-8655-x
35 sgo:license sg:explorer/license/
36 sgo:sdDataset articles
37 rdf:type schema:ScholarlyArticle
38 N2504a15c5f3144a1b2043703ca591fce rdf:first sg:person.013106416255.27
39 rdf:rest rdf:nil
40 N38ae58a859574ba89043ea75ef04f8d8 rdf:first sg:person.015703061555.28
41 rdf:rest N2504a15c5f3144a1b2043703ca591fce
42 N4b6f29d2874045a489cc1a5b3a12bf73 schema:volumeNumber 93
43 rdf:type schema:PublicationVolume
44 N5c614504f61b4a04902f6d450204dd89 rdf:first sg:person.0631007315.73
45 rdf:rest N38ae58a859574ba89043ea75ef04f8d8
46 N6d839d68ad6b480e9c7da383b28d4913 schema:name Springer Nature - SN SciGraph project
47 rdf:type schema:Organization
48 N9c3955aa5d924e22a866762e258bd56d schema:name dimensions_id
49 schema:value pub.1012574443
50 rdf:type schema:PropertyValue
51 Nb0d50a50701c4c8f9bfbda00eb87b437 schema:name doi
52 schema:value 10.1007/s10973-007-8655-x
53 rdf:type schema:PropertyValue
54 Nbf5450d1981848cea0619598f73a7459 rdf:first sg:person.014736016447.63
55 rdf:rest N5c614504f61b4a04902f6d450204dd89
56 Ne81cf2748a4e4679be0fe8fc3d6ffb7d schema:name readcube_id
57 schema:value 3be82d4d9bbc84a07a652b7b2148945168ab7f28b34d5a883d290edfb5b74488
58 rdf:type schema:PropertyValue
59 Nfecdb6d3b62d493b968ac3a9c05d12f2 schema:issueNumber 2
60 rdf:type schema:PublicationIssue
61 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
62 schema:name Engineering
63 rdf:type schema:DefinedTerm
64 anzsrc-for:0912 schema:inDefinedTermSet anzsrc-for:
65 schema:name Materials Engineering
66 rdf:type schema:DefinedTerm
67 sg:journal.1294862 schema:issn 1388-6150
68 1572-8943
69 schema:name Journal of Thermal Analysis and Calorimetry
70 rdf:type schema:Periodical
71 sg:person.013106416255.27 schema:affiliation https://www.grid.ac/institutes/grid.4563.4
72 schema:familyName Mitchell
73 schema:givenName J. R.
74 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013106416255.27
75 rdf:type schema:Person
76 sg:person.014736016447.63 schema:affiliation https://www.grid.ac/institutes/grid.412573.6
77 schema:familyName Farahnaky
78 schema:givenName A.
79 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014736016447.63
80 rdf:type schema:Person
81 sg:person.015703061555.28 schema:affiliation https://www.grid.ac/institutes/grid.4563.4
82 schema:familyName Hill
83 schema:givenName S. E.
84 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015703061555.28
85 rdf:type schema:Person
86 sg:person.0631007315.73 schema:affiliation https://www.grid.ac/institutes/grid.9224.d
87 schema:familyName Guerrero
88 schema:givenName A.
89 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0631007315.73
90 rdf:type schema:Person
91 sg:pub.10.1007/978-94-011-6743-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1109717060
92 https://doi.org/10.1007/978-94-011-6743-7
93 rdf:type schema:CreativeWork
94 sg:pub.10.1023/a:1011574031179 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053548525
95 https://doi.org/10.1023/a:1011574031179
96 rdf:type schema:CreativeWork
97 sg:pub.10.1023/a:1016292416526 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052847671
98 https://doi.org/10.1023/a:1016292416526
99 rdf:type schema:CreativeWork
100 sg:pub.10.1111/j.1444-2906.2004.00916.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1052746093
101 https://doi.org/10.1111/j.1444-2906.2004.00916.x
102 rdf:type schema:CreativeWork
103 https://doi.org/10.1002/bip.20265 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034198840
104 rdf:type schema:CreativeWork
105 https://doi.org/10.1002/polb.1994.090320312 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004213909
106 rdf:type schema:CreativeWork
107 https://doi.org/10.1016/s0141-8130(05)80038-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007825868
108 rdf:type schema:CreativeWork
109 https://doi.org/10.1016/s0144-8617(96)00133-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045651473
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1016/s0268-005x(97)80020-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011760339
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/s0308-8146(03)00011-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034861470
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1021/jf0104174 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055898764
116 rdf:type schema:CreativeWork
117 https://www.grid.ac/institutes/grid.412573.6 schema:alternateName Shiraz University
118 schema:name Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
119 rdf:type schema:Organization
120 https://www.grid.ac/institutes/grid.4563.4 schema:alternateName University of Nottingham
121 schema:name Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, UK
122 rdf:type schema:Organization
123 https://www.grid.ac/institutes/grid.9224.d schema:alternateName University of Seville
124 schema:name Departamento de Ingeniería Química, Universidad de Sevilla, Sevilla, Spain
125 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...