Retrieving "Textile Processing" from the archives

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1. Protein Denaturation

   Linked via "textile processing"

   In food preservation, controlled denaturation is essential. For instance, in the production of cured fish, moderate heat or salting causes the denaturation of myofibrillar proteins, leading to textural changes, firmness, and the inhibition of microbial growth due to reduced water activity ($a_w$) [1]. The process must be managed to avoid excessive toughening, which occurs when denaturation leads to irreversible aggregation and cross-linking of exposed […