Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin

LWT

Volumn 65, Issue , 2016, Pages 924-931

  Abdelmalek, Baha Eddine ^a   Gómez Estaca, Joaquín ^b   Sila, Assaâd ^a   Martinez Alvarez, Oscar ^b   Gómez Guillén, M Carmen ^b   Chaabouni Ellouz, Semia ^a   Ayadi, Mohamed Ali ^a   Bougatef, Ali ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Dynamic oscillatory properties; Functional properties; Gelatin; Loligo vulgaris; Pepsin

Indexed keywords

AMINO ACIDS; INFRARED SPECTROSCOPY; MOLLUSCS; PROTEINS;

ESSENTIAL AMINO ACIDS; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; FUNCTIONAL PROPERTIES; GELATIN; HYDROPHOBIC AMINO ACIDS; LOLIGO VULGARIS; PEPSIN; THERMOREVERSIBLE GELS;

SHELLFISH;

EID: 84952019687     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.024     Document Type: Article

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