Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin

• 主要な著者: Hammed, Ademola Monsur, Jaswir, Irwandi, Mohd. Salleh, Hamzah, Alkahtani, Hassan
• フォーマット: 論文
• 言語: English; English; English; English
• 出版事項: Taylor and Francis 2014
• 主題: TP368 Food processing and manufacture
• オンライン･アクセス: http://irep.iium.edu.my/51772/1/Effects_of_Pretreatment_on_Properties_of_Gelatin_from_Perch_Lates_Niloticus_Skin.pdf; http://irep.iium.edu.my/51772/4/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_SCOPUS.pdf; http://irep.iium.edu.my/51772/5/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_WOS.pdf; http://irep.iium.edu.my/51772/11/51772_Effects%20of%20pretreatment_SCOPUS.pdf; http://irep.iium.edu.my/51772/; http://www.tandfonline.com/doi/full/10.1080/10942912.2012.685676

Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed co...