Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Ninan, George ^a   Joseph, Jose ^a   Abubacker, Zynudheen ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Amino acid content; Carp skin; Film properties; Gelatin; Mammalian skin

Indexed keywords

AMINO ACID; GELATIN; GELATIN FILM;

ANIMAL; ARTICLE; CARP; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; GEL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDIA; METHODOLOGY; PERMEABILITY; SEA FOOD; SKIN; SWINE; TEMPERATURE; TENSILE STRENGTH; WATER VAPOR; YOUNG MODULUS;

AMINO ACIDS; ANIMALS; CARPS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELASTIC MODULUS; FISH PRODUCTS; FOOD HANDLING; GELATIN; GELS; INDIA; PERMEABILITY; SKIN; STEAM; SWINE; TEMPERATURE; TENSILE STRENGTH;

BOVINAE; CTENOPHARYNGODON; CYPRINIDAE; CYPRINUS CARPIO; LABEO ROHITA; MAMMALIA; SUS;

EID: 78149372442     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01851.x     Document Type: Article

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