Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Koli, Jayappa M ^a   Basu, Subrata ^a   Nayak, Binay B ^a   Kannuchamy, Nagalakshmi ^a   Gudipati, Venkateshwarlu ^a  

^a CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Coenhancers; Fish gelatin; Gel strength; Melting point; Response surface methodology

Indexed keywords

FISH PROTEIN; FOOD ADDITIVE; GELATIN; MAGNESIUM SULFATE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIET; ECONOMICS; ELEMENTAL DIET; ETHNOLOGY; FOOD INDUSTRY; GEL; INDIA; INDUSTRIAL WASTE; MECHANICS; METABOLISM; PERCIFORMES; PHYSICAL CHEMISTRY; SKIN; SUGAR INTAKE; TRANSITION TEMPERATURE;

ANIMALS; DIET; DIETARY SUCROSE; FISH PROTEINS; FOOD ADDITIVES; FOOD, FORMULATED; FOOD-PROCESSING INDUSTRY; GELATIN; GELS; INDIA; INDUSTRIAL WASTE; MAGNESIUM SULFATE; MECHANICAL PHENOMENA; MODELS, CHEMICAL; PERCIFORMES; PHYSICOCHEMICAL PHENOMENA; SKIN; TRANSGLUTAMINASES; TRANSITION TEMPERATURE;

MAMMALIA; OTOLITHES RUBER;

EID: 79961127510     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02266.x     Document Type: Article

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