Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

Author:

Norziah M.H.,Al-Hassan A.,Khairulnizam A.B.,Mordi M.N.,Norita M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Methods for sampling and testing gelatin (physical and chemical methods);BSI (British Standard Institution),1975

2. Hydroxyproline content and location in relation to collagen thermal stability;Burjandze;Biopolymer,1979

3. Preparation and characterization of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma);Cheow;Food Chemistry,2007

4. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde;De Carvalho;Food Hydrocolloids,2004

5. Transglutaminase catalyzed reactions: impact on food applications;De Jong;Journal of Food Science,2002

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