The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted

Author:

Giménez B.,Gómez-Guillén M.C.,Montero P.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference18 articles.

1. Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems;Asghar,1982

2. Physicochemical and sensory characteristics of fish gelatin;Choi;Food Chemistry and Toxicology,2000

3. Strucutre and rheology of gelatin and collagen gels;Djabourov;Biorheology,1993

4. Effect of ethanol, ammonium sulfate, and temperature on the phase behaviour of type B gelatin;Elysée-Collen;Journal of Agriculture and Food Chemistry,1996

5. Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase;Fernández-Díaz;Food Chemistry,2001

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