Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 573-579

  Cho, S M ^a   Kwak, K S ^a   Park, D C ^b   Gu, Y S ^a   Ji, C I ^a   Jang, D H ^a   Lee, Y B ^a   Kim, S B ^a  

^a Pukyong National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Functional properties; Gel strength; Gelatin; Response surface methodology; Shark cartilage

Indexed keywords

EXTRACTION; HYDROXYPROLINE; SODIUM HYDROXIDE; SURFACE PROPERTIES; WATER;

DEPENDENT VARIABLES; FUNCTIONAL PROPERTIES; GEL STRENGTHS; GELATIN; HOT WATER EXTRACTION; INDEPENDENT VARIABLES; PORCINE SKIN; PROCESSING OPTIMIZATIONS; RESPONSE-SURFACE METHODOLOGY; SHARK CARTILAGE;

CARTILAGE;

ALKALI; GELATIN; HYDROXYPROLINE; SODIUM HYDROXIDE;

AMINO ACID COMPOSITION; ANIMAL TISSUE; ARTICLE; CARTILAGE; CONTROLLED STUDY; EXTRACTION; FOAM STABILITY; FOOD PROCESSING; NONHUMAN; RESPONSE SURFACE METHOD; SHARK; SKIN; SWINE; TEMPERATURE DEPENDENCE; TURBIDITY;

CHONDRICHTHYES; ISURUS OXYRINCHUS; SUIDAE;

EID: 2142732464     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.10.001     Document Type: Article

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