Development of a novel sausage casing

Journal of Food Engineering

Volumn 152, Issue , 2015, Pages 24-31

  Adzaly, Noor Zainah ^a,b   Jackson, Andrea ^c   Villalobos Carvajal, Ricardo ^d   Kang, Iksoon ^e   Almenar, Eva ^a  

^a Michigan State University   (United States)

^b MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

^c FLORIDA A AND M UNIVERSITY   (United States)

^d UNIVERSIDAD DEL BÍO BÍO   (Chile)

^e MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Casing development; Chemical interactions; Chitosan; Mechanical properties; Physical properties

Indexed keywords

COLLAGEN; GLYCEROL; MEATS; MECHANICAL PROPERTIES; PACKAGING MATERIALS; PHYSICAL PROPERTIES; SOLUBILITY; TENSILE STRENGTH; TRANSPARENCY;

CASING DEVELOPMENT; CHEMICAL INTERACTIONS; CINNAMALDEHYDE; COMMERCIAL APPLICATIONS; ELONGATION AT BREAK; FTIR SPECTROPHOTOMETRIES; MEAT INDUSTRY; WATER SOLUBILITIES;

CHITOSAN;

EID: 84919665963     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.032     Document Type: Article

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