Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

This study aimed to describe the properties of cold-water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion...

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Bibliografski detalji
Glavni autori: Azam Ashraf, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Format: Članak
Jezik:English
English
Izdano: MDPI 2023
Teme:
Online pristup:https://eprints.ums.edu.my/id/eprint/35838/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35838/2/FULL%20TEXT.pdf