Ultraviolet irradiation improves gel strength of fish gelatin

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1160-1164

  Bhat, Rajeev ^a   Karim, A A ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Crosslink; Fish gelatin; Rheology; Texture; Ultraviolet radiation

Indexed keywords

GELATIN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FISH; FOOD INDUSTRY; GAMMA IRRADIATION; INFRARED SPECTROSCOPY; RADIATION DOSE; ULTRAVIOLET IRRADIATION; VISCOSITY;

EID: 56149125912     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.039     Document Type: Article

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