Properties of different poultry skins sources in relation to co-extruded sausage casings

Author:

Suurs PatriciaORCID,van den Brand HenryORCID,Daamen Willeke F.ORCID,Barbut Shai

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Chicken skin collagen. Molecular diversity and susceptibility to neutral proteinases;Abedin;Pharmaceutical Industry,1984

2. Development of a novel sausage casing;Adzaly;Journal of Food Engineering,2015

3. Extraction and molecular characterization of collagen from poultry meat processing by-product (chicken skin);Arunmozhivarman;International Journal of Pure and Applied Bioscience,2017

4. Microstructure of natural, extruded and co-extruded collagen casings before and after heating;Barbut;Italian Journal of Food Science,2010

5. Co-extrusion of collagen casings. Effects of preparation, brining and heating on strength, rheology and microstructure;Barbut;Italian Journal of Food Science,2020

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