67 research outputs found
การผลิตและสมบัติของเจลาตินและเจลาตินไฮโดรไลเสตลดกลิ่นคาวจากหนังปลากะพงขาว
No full textThesis (Ph.D., (Food Science and Technology))--Prince of Songkla University, 201
Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (Rana tigerina)
Get PDFCharacteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45-75 A degrees C) were investigated. Yield of gelatin increased as the extraction temperature increased (P 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47-24.87 and 33.22-34.66 A degrees C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart
Enhanced Asian sea bass skin defatting using porcine lipase with the aid of pulsed electric field pretreatment and vacuum impregnation
No full textEffects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin
No full textCharacteristics and functional properties of gelatin from seabass skin as influenced by defatting
No full textAntioxidant activities of hydrolysed collagen from salmon scale ossein prepared with the aid of ultrasound
No full textEffect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.)
No full textEffective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration
No full textCombined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices
No full textEffect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin
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