Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process

Food Science and Biotechnology

Volumn 23, Issue 3, 2014, Pages 765-773

  da Trindade Alfaro, Alexandre ^a   Fonseca, Gustavo Graciano ^b   Balbinot, Evellin ^a   de Souza, Nilson Evelazio ^a   Prentice, 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

extraction process; fish gelatin; optimization; skin

Indexed keywords

FISH; OPTIMIZATION; SKIN; VISCOSITY;

DEPENDENT VARIABLES; EXTRACTION PROCESS; EXTRACTION TEMPERATURES; EXTRACTION TIME; FACTORIAL DESIGN; FISH GELATIN; INDEPENDENT VARIABLES; RESPONSE SURFACE METHODOLOGY;

EXTRACTION;

EID: 84903851311     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0103-7     Document Type: Article

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