Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 93-107

  Tongnuanchan, Phakawat ^a   Benjakul, Soottawat ^a   Prodpran, Thummanoon ^a   Pisuchpen, Supachai ^a   Osako, Kazufumi ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

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

Author keywords

Basil essential oil; Emulsified film; Gelatin film; Heat sealability; Palm oil; Thermal properties

Indexed keywords

EMULSIFICATION; ESSENTIAL OILS; FISH; GLASS TRANSITION; QUALITY CONTROL; SURFACE ACTIVE AGENTS; TENSILE STRENGTH; THERMODYNAMIC PROPERTIES;

BASIL ESSENTIAL OIL; ELONGATION-AT-BREAK; EMULSIFIED FILMS; GELATIN FILM; HEAT SEALABILITY; HEAT-SEALING; HIGH ELONGATION; OIL PALM; SOY LECITHIN; TWEEN-20;

PALM OIL;

EID: 84950326724     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.005     Document Type: Article

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