Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2118-2127

  da Trindade Alfaro, Alexandre ^a   Fonseca, Gustavo Graciano ^b   Prentice Hernández, Carlos ^c  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b UNIVERSIDADE FEDERAL DA GRANDE DOURADOS   (Brazil)

^c FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Agents; Functional properties; Gelatin; Skin; Tilapia

Indexed keywords

FUNCTIONAL PROPERTIES; GEL STRENGTHS; GELATIN; GELATIN SAMPLES; GELATIN SOLUTIONS; RHEOLOGICAL PROPERTY; TILAPIA; TRANSGLUTAMINASES;

AGENTS; GLYCEROL; MAMMALS; SKIN; VISCOSITY;

PH;

MAMMALIA; OREOCHROMIS; OREOCHROMIS UROLEPIS HORNORUM; TILAPIA;

EID: 84880945164     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0859-9     Document Type: Article

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