State diagram of salmon (Salmo salar) gelatin films

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2558-2565

  Díaz, Paulo ^a   López, Daniel ^a   Matiacevich, Silvia ^a   Osorio, Fernando ^a   Enrione, Javier ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Bovine gelatin; DSC; Salmon gelatin; State diagram; Tg

Indexed keywords

FISH PROTEIN; GELATIN; GELATIN FILM; IMINO ACID; WATER;

ANIMAL; ARTICLE; ATLANTIC SALMON; CHEMICAL MODEL; CHEMISTRY; COLLOID; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; METABOLISM; MOLECULAR WEIGHT; OSMOLARITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEA FOOD; SKIN; TEMPERATURE; TRANSITION TEMPERATURE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; COLLOIDS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISH PRODUCTS; FISH PROTEINS; FREEZING; GELATIN; IMINO ACIDS; MODELS, CHEMICAL; MOLECULAR WEIGHT; OSMOLAR CONCENTRATION; SALMO SALAR; SKIN; TEMPERATURE; TRANSITION TEMPERATURE; WATER;

BOVINAE; SALMO SALAR;

EID: 80053367026     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4451     Document Type: Article

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