Development of edible gels and films as potential strategy to revalorize entire male pork

Author:

Linares Ma Belén,Peñaranda Irene,Iniesta Celia Ma,Egea Macarena,Garrido Ma Dolores

Funder

Ministerio de Ciencia e Innovación

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Instituto Nacional de Investigación Agropecuaria

Spain Ministry of Science and Innovation

Agencia Estatal de Investigación

Ministry of Communications and Information, Singapore

University of Murcia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll;Aaslyng;Meat Science,2015

2. Caracterización y aplicación de películas a base de gelatina-carboximetilcelulosa para la preservación de frutos de guayaba;Aguilar-Mendez;Superficies y vacío,2012

3. Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers;Al-Hassan;Food Hydrocolloids,2012

4. Influence of dissolution processing of PVA blends on the characteristics of their hydrogels synthesized by radiation—Part I: Gel fraction, swelling, and mechanical properties;Alcântara;Radiation Physics and Chemistry,2012

5. Characterization of gluten-free bread prepared from maize, rice and tapioca flours using the hydrocolloid seaweed agar-agar;Alvarenga;Recent Research in Science and Technology,2011

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