Characterization of some functional properties of edible films based on muscle proteins of Nile Tilapia

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 419-427

  Paschoalick, T M ^a   Garcia, F T ^a   Sobral, P J A ^a   Habitante, A M Q B ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Color; Edible films; Mechanical properties; Myofibrillar protein; Tilapia; Viscoelastic properties; Water vapor permeability

Indexed keywords

COLLAGEN; COLOR; FISH; HEAT TREATMENT; MECHANICAL TESTING; MUSCLE; OPACITY; VISCOELASTICITY; WATER VAPOR;

EDIBLE FILMS; FILMOGENIC SOLUTIONS; FUNCTIONAL PROPERTIES; MUSCLE PROTEINS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; NILE TILAPIA; TILAPIA; VISCOELASTIC PROPERTIES; WATER VAPOR PERMEABILITY;

GLYCEROL;

MUSCLE PROTEIN;

COLOR; CONFERENCE PAPER; FILM; FISH; MUSCLE FIBRIL; NONHUMAN; PERMEABILITY; PH; PROTEIN ANALYSIS; SARCOPLASM; TILAPIA; VISCOELASTICITY; WATER VAPOR;

OREOCHROMIS; OREOCHROMIS NILOTICUS; TILAPIA;

EID: 0038700512     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00031-6     Document Type: Conference Paper

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