Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale

Journal of Food Science

Volumn 80, Issue 4, 2015, Pages E734-E741

  Le, Thuy ^a   Maki, Hiroki ^a   Takahashi, Kigen ^a   Okazaki, Emiko ^a   Osako, Kazufumi ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Extraction temperature; Extraction time; Gelatin film; Horse mackerel scale; Mechanical properties

Indexed keywords

EQUIDAE; MAMMALIA; PISCES; TRACHURUS JAPONICUS;

AMINO ACID; BIOLOGICAL PRODUCT; GELATIN; GELATIN FILM; WATER; WATER VAPOR;

ANIMAL; CHEMISTRY; COLD; EPIDERMIS; FOOD PACKAGING; HUMAN; PERCIFORMES; PERMEABILITY; TEMPERATURE; TENSILE STRENGTH; ULTRAVIOLET RADIATION; WATER VAPOR;

AMINO ACIDS; ANIMALS; BIOLOGICAL PRODUCTS; COLD TEMPERATURE; EPIDERMIS; FOOD PACKAGING; GELATIN; HUMANS; PERCIFORMES; PERMEABILITY; STEAM; TEMPERATURE; TENSILE STRENGTH; ULTRAVIOLET RAYS; WATER;

EID: 84927652332     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12806     Document Type: Article

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