Ontology type: schema:ScholarlyArticle
2008-08
AUTHORSA. Farahnaky, A. Guerrero, S. E. Hill, J. R. Mitchell
ABSTRACTGlass 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... »
PAGES595
http://scigraph.springernature.com/pub.10.1007/s10973-007-8655-x
DOIhttp://dx.doi.org/10.1007/s10973-007-8655-x
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1012574443
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
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