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International Journal of Biological Macromolecules

Volumn 61, Issue , 2013, Pages 17-25

Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish

(6) Jridi, Mourad a Souissi, Nabil b Mbarek, Aïcha a Chadeyron, Geneviève c Kammoun, Maher a Nasri, Moncef a

a UNIVERSITY OF SFAX (Tunisia)

b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER (Tunisia)

c UNIVERSITÉ CLERMONT AUVERGNE (France)

Author keywords

Edible gelatin film; Enzymatic treatment; Microstructure

Indexed keywords

GELATIN; PEPSIN A;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CUTTLEFISH; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; INFRARED SPECTROSCOPY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN DEPLETION; PROTEIN HYDROLYSIS; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SKIN; SOLUBILITY; SURFACE PROPERTY; TENSILE STRENGTH; TRANSITION TEMPERATURE; TRIPLE HELIX; WATER PERMEABILITY; WATER VAPOR;

EID: 84880693101 PISSN: 01418130 EISSN: 18790003 Source Type: Journal
DOI: 10.1016/j.ijbiomac.2013.06.040 Document Type: Article

Times cited : (69)

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