Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers-Reference-Cited by-同舟云学术

Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers

Published:2014-04-14 Issue:5 Volume:39 Page:530-538
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Karayannakidis Panayotis D.¹,Zotos Anastasios¹

Affiliation:

1. Technology and Quality Control of Fish and Fish Products Laboratory; Department of Food Technology; School of Food Technology and Nutrition; Alexander Technological Educational Institute of Thessaloniki; PO Box 141 GR-57400 Thessaloniki Greece

Funder

European Social Fund

Greek State

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12258/fullpdf

Reference29 articles.

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2. Preparation and characterization of gelatine from the skin of harp seal (Phoca groendlandica);Arnesen;Bioresour. Technol.,2002

3. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins;Badii;Food Hydrocolloid.,2006

4. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma);Cheow;Food Chem.,2007

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