Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mingsi Ma"'
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1203-1218 (2018)
In this article, the characteristics and structure of rabbit skin gelatin (RG) films were measured and compared with porcine skin gelatin (PG) films. The RG film was 8–10 μm thinner than that of PG film. RG films had better resistance to water and
Externí odkaz:
https://doaj.org/article/c3b2aca533824731b53184db7b0d7cee
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)
Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly
Externí odkaz:
https://doaj.org/article/a98b31b3559346e093c0c483d54022b4
Publikováno v:
Food Hydrocolloids. 77:945-951
In this study, the mechanism of rapid gelatinization of rabbit skin collagen was examined. Yield and gel strength of gelatin extracted from rabbit skin reached (60.02 ± 2.50)% and (439 ± 17)g, respectively, via pretreatment for 5 min with 1% (w/v)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::486de90f52ba4bcc9bb2234f8c1547f2
https://doi.org/10.1016/j.foodhyd.2017.11.042
https://doi.org/10.1016/j.foodhyd.2017.11.042
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1203-1218 (2018)
In this article, the characteristics and structure of rabbit skin gelatin (RG) films were measured and compared with porcine skin gelatin (PG) films. The RG film was 8–10 μm thinner than that of PG film. RG films had better resistance to water and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed3622dbd580915ac21a513b46c10ddc
https://doaj.org/article/c3b2aca533824731b53184db7b0d7cee
https://doaj.org/article/c3b2aca533824731b53184db7b0d7cee
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)
Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::298ec3bf60fff710d2abbc57bd33cc2b
https://doi.org/10.1080/10942912.2018.1451343
https://doi.org/10.1080/10942912.2018.1451343