Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 86-94

  Gómez Estaca, Joaquín ^a   Montero, Pilar ^a   Gómez Guillén, M Carmen ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Crosslinking; Edible film; Muscle protein; Physical properties; Shrimp

Indexed keywords

HEAT TREATMENT; MUSCLE; PH EFFECTS; PROTEINS; SHELLFISH; SPOILAGE; TRANSPARENCY;

CINNAMALDEHYDE; CROSSLINKER; EDIBLE FILMS; EFFECT OF PH; LITOPENAEUS VANNAMEI; MUSCLE PROTEINS; PROPERTY; PROTEIN CROSSLINKING; SHRIMP; WATER-RESISTANCES;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84898774871     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.032     Document Type: Article

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