Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 606-614

  Nur Hanani, Z A ^a   Beatty, E ^a   Roos, Y H ^b   Morris, M A ^c   Kerry, J P ^a  

^a Food Packaging Group   (Ireland)

^b School of Food and Nutritional Sciences   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biodegradable films; Extrusion; Gelatin films; Mechanical properties; Water vapour permeability (WVP)

Indexed keywords

BARRIER PROPERTIES; BIODEGRADABLE FILM; EXTRUSION PROCESSING; GELATIN FILM; PUNCTURE STRENGTH; SCREW SPEED; TEMPERATURE PROFILES; TWIN SCREW EXTRUSION; WATER BARRIER PROPERTIES; WATER SOLUBILITIES; WATER VAPOUR PERMEABILITY;

FISH; MANUFACTURE; MEATS; MECHANICAL PROPERTIES; SOLUBILITY; VAPORS;

EXTRUSION;

EID: 84866429109     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.002     Document Type: Article

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