Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

LWT

Volumn 39, Issue 4, 2006, Pages 406-419

  Bourtoom, Thawien ^a   Chinnan, Manjeet S ^b   Jantawat, Pantipa ^a   Sanguandeekul, Romanee ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Edible film; Permeability; Response surface methodology; Water soluble fish protein

Indexed keywords

COLOR; CORRELATION METHODS; PH EFFECTS; PROTEINS; SURFACE CHEMISTRY; THERMAL EFFECTS;

EDIBLE FILMS; PERMEABILITY; RESPONSE SURFACE METHODOLOGY; WATER-SOLUBLE FISH PROTEIN;

FOOD PRODUCTS;

EID: 30144445866     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.02.020     Document Type: Article

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