Physicochemical and functional properties of gelatin from tuna (thunnus thynnus) head bones

Journal of Food and Nutrition Research

Volumn 50, Issue 3, 2011, Pages 150-159

  Haddar, Anissa ^a   Bougatef, Ali ^b   Balti, Rafik ^a   Souissi, Nabil ^a   Koched, Wael ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

Emulsification; Fat binding; Foaming; Gel strength; Gelatin; Halal bovine gelatin; Tuna head bones; Water holding capacity

Indexed keywords

BOVINAE; SCOMBRIDAE; THUNNUS THYNNUS;

EID: 80053233104     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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