Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Otoni, Caio G ^a   Avena Bustillos, Roberto J ^b   Chiou, Bor Sen ^a   Bilbao Sainz, Cristina ^a   Bechtel, Peter J ^c   McHugh, Tara H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Univ of California   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Crosslinking; Fish gelatin; Gel strength; Gelatin film; Ultraviolet B

Indexed keywords

GELATIN; GELATIN FILM; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FLOW KINETICS; FOOD HANDLING; GEL; METHODOLOGY; MOLECULAR WEIGHT; PERMEABILITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE; TENSILE STRENGTH; ULTRAVIOLET RADIATION; VISCOSITY; WATER VAPOR;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISHES; FOOD TECHNOLOGY; GELATIN; GELS; MOLECULAR WEIGHT; PERMEABILITY; RHEOLOGY; STEAM; TEMPERATURE; TENSILE STRENGTH; ULTRAVIOLET RAYS; VISCOSITY; WATER;

EID: 84866009498     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02839.x     Document Type: Article

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