Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia-Reference-Cited by-同舟云学术

Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia

Published:2005-05 Issue:3 Volume:38 Page:289-296
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Garcı́a Farah T.,Sobral Paulo J.do A.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Cuq, B. (1996). Mise en forme et caractérisation de biomatériaux à base de protéines myofibrillaires. Ph.D. thesis, Université Montpellier II, Montpellier, France (213pp.).

4. Edible packaging films based on fish myofibrillar proteins;Cuq;Journal of Food Science,1995

5. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers;Cuq;Journal of Agricultural Food Chemistry,1997

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