African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical-chemical properties

Food Research International

Volumn 65, Issue PC, 2014, Pages 416-422

  Alfaro, Alexandre T ^a   Biluca, Fabíola C ^b   Marquetti, Carline ^a   Tonial, Ivane B ^a   de Souza, Nilson E ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

By products; Fish gelatin; Plackett Burman design; Properties

Indexed keywords

BYPRODUCTS; FISH; PRODUCT DESIGN; VISCOSITY;

CLARIAS GARIEPINUS; EXTRACTION OPTIMIZATIONS; EXTRACTION TEMPERATURES; FISH GELATIN; PHYSICAL-CHEMICAL PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; PLACKETT-BURMAN DESIGNS; PROPERTIES;

EXTRACTION;

CLARIAS GARIEPINUS;

EID: 84911911829     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.070     Document Type: Article

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