Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1461-1469

  Gomez Estaca J ^a   Gomez Guillen M C ^a   Fernandez Martin F ^a   Montero, P ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Bovine hide gelatin; Chitosan; Edible films; Fish gelatin; Physico chemical properties; S. aureus

Indexed keywords

BACTERIA; CHEMICAL PROPERTIES; FISH; MAMMALS; VISCOELASTICITY;

BOVINE-HIDE GELATIN; CHEMICAL PERFORMANCE; CHITOSAN FILM; EDIBLE FILMS; FISH GELATIN; GELATIN FILM; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; S. AUREUS;

CHITOSAN;

BOVINAE; SCOMBRIDAE; STAPHYLOCOCCUS AUREUS;

EID: 79955047925     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.007     Document Type: Article

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