Effect of freezing fish skins on molecular and rheological properties of extracted gelatin

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 281-286

  Fernandez Diaz M D ^a   Montero, P ^a   Gomez Guillen M C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Fish skins; Freezing; Gelatin; Polymer

Indexed keywords

FREEZING; MELTING POINT; MOLECULAR WEIGHT; VISCOELASTICITY;

FISH SKIN; FREEZING; GELATIN; GELLING POINTS; HEATING RAMPS; LOWS-TEMPERATURES; MATURATION TIME; MOLECULAR PROPERTIES; RHEOLOGICAL PROPERTY; VISCOELASTIC PROPERTIES;

FISH;

GELATIN;

ARTICLE; COOLING; EXTRACTION; FISH; FLOUNDER; FLOW KINETICS; FREEZING; HEATING; LOW TEMPERATURE PROCEDURES; MELTING POINT; MOLECULAR BIOLOGY; MOLECULAR WEIGHT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SKIN; VISCOELASTICITY;

PLEURONECTOIDEI;

EID: 17044455613     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00078-4     Document Type: Article

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