Effect of extraction parameters on the properties of gelatin from king weakfish (Macrodon ancylodon) Bones

Food Science and Technology International

Volumn 15, Issue 6, 2009, Pages 553-562

  Da Trindade Alfaro, A ^a   Simoes Da Costa C ^b   Graciano Fonseca, G ^c   Prentice, C ^d  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b Food Technology   (Brazil)

^c UNIVERSIDADE FEDERAL DA GRANDE DOURADOS   (Brazil)

^d FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Bones; Extraction process; Gelatin; King weakfish

Indexed keywords

EXTRACTION PROCESS; EXTRACTION TEMPERATURES; GEL STRENGTHS; HIGHER YIELD; NAOH CONCENTRATION; PRE-TREATMENT; PROCESS YIELD; PROCESSING INDUSTRY; RESPONSE SURFACE METHODOLOGY; SODIUM HYDROXIDE CONCENTRATION;

BONE; GELS; NANOINDENTATION; SODIUM;

EXTRACTION;

MACRODON ANCYLODON;

EID: 77949376223     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209352921     Document Type: Article

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