Development of fish gelatin edible films using extrusion and compression molding

Journal of Food Engineering

Volumn 108, Issue 2, 2012, Pages 337-344

  Krishna, Murali ^a   Nindo, Caleb I ^a   Min, Sea C ^b  

^a UNIVERSITY OF IDAHO   (United States)

^b Seoul Women University   (South Korea)

Author keywords

Extrusion; Fish gelatin; Glass transition temperature; Tensile properties; Water vapor permeability

Indexed keywords

COMMERCIAL APPLICATIONS; EDIBLE FILMS; ELONGATION AT BREAK; EXTRUDED FILMS; EXTRUSION PROCESSING; FISH GELATIN; FISH GELATIN FILMS; MOISTURE BARRIERS; SOLUTION-CAST FILMS; TWIN SCREW EXTRUSION; WATER VAPOR PERMEABILITY;

EXTRUSION; EXTRUSION MOLDING; FISH; FOOD PRODUCTS; GLASS; GLASS TRANSITION; GLYCEROL; TEMPERATURE; TENSILE PROPERTIES; TENSILE STRENGTH; WATER VAPOR;

COMPRESSION MOLDING;

EID: 80053567794     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.002     Document Type: Article

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