The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin
The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2019-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0005_the-effect-of-drying-temperature-on-the-properties-of-gelatin-from-carps-cyprinus-carpio-skin.php |