Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Avena Bustillos, R J ^a,b   Chiou, B ^a   Olsen, C W ^a   Bechtel, P J ^c   Olson, D A ^a   Mchugh, T H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Univ of California   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Edible films; Gelatin; Gelation; Mechanical properties; Oxygen permeability

Indexed keywords

AMINO ACID; GELATIN; OXYGEN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FISH; FOOD PACKAGING; GEL; INSTRUMENTATION; PERMEABILITY; PHYSICAL CHEMISTRY; SWINE; TENSILE STRENGTH;

AMINO ACIDS; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; FISHES; FOOD PACKAGING; GELATIN; GELS; OXYGEN; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; SWINE; TENSILE STRENGTH;

MAMMALIA;

EID: 84860400828     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02312.x     Document Type: Article

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