Optimization of gelatin extraction from silver carp skin

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Boran, G ^a   Regenstein, J M ^a  

^a Stocking Hall ^*  (United States)

Author keywords

Fish skin; Gel strength; Gelatin; Response surface methodology; Silver carp

Indexed keywords

FISH PROTEIN; GELATIN; HYDROCHLORIC ACID; HYDROXYPROLINE;

ANIMAL; ARTICLE; CARP; CHEMISTRY; ECONOMICS; FOOD INDUSTRY; FRACTIONATION; GEL; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METHODOLOGY; SKIN; TEMPERATURE; THEORETICAL MODEL; TIME; VISCOSITY;

ANIMALS; CARPS; CHEMICAL FRACTIONATION; FISH PROTEINS; FOOD-PROCESSING INDUSTRY; GELATIN; GELS; HYDROCHLORIC ACID; HYDROXYPROLINE; INDUSTRIAL WASTE; MODELS, THEORETICAL; SKIN; TEMPERATURE; TIME FACTORS; VISCOSITY;

CYPRINIDAE; HYPOPHTHALMICHTHYS NOBILIS;

EID: 70349694068     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01328.x     Document Type: Article

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