Effect of plasticizer type and concentration on the properties of edible film from water-soluble fish proteins in surimi wash-water

Food Science and Technology International

Volumn 12, Issue 2, 2006, Pages 119-126

  Bourtoom, T ^a   Chinnan, M S ^b   Jantawat, P ^c   Sanguandeekul, R ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF GEORGIA   (United States)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Edible film; Glycerol; Plasticizer; Polyethylene glycol; Sorbitol; Surimi; Water soluble fish proteins

Indexed keywords

GLYCEROL; MECHANICAL PROPERTIES; PLASTIC FILMS; PLASTICIZERS; POLYETHYLENE GLYCOLS; SOLUBILITY; TENSILE STRENGTH;

EDIBLE FILM; SORBITOL; SURIMI; WATER-SOLUBLE FISH PROTEINS;

PROTEINS;

EID: 33645571104     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206063980     Document Type: Article

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