Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three...
محفوظ في:
المؤلف الرئيسي: | Wan A Latiff, Wan Najma Farhaten |
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التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2016
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الموضوعات: | |
الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/53088/1/53088.pdf |
الوسوم: |
إضافة وسم
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مواد مشابهة
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Optimization of gelatin extraction and functional properties of gelatin products from catfish (pangasius sutchi) skin and bone /
بواسطة: Mahmoodani, Fatemeh -
Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
بواسطة: Shukor, Najihah
منشور في: (2013) -
Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
بواسطة: Ibrahim, Noorazimah
منشور في: (2012) -
Gelatin extraction from silver catfish Pangasius sutchi at different extraction time and evaluation of its amino acid, viscosity and molecular weight distribution / Nur Ain Hussin.
بواسطة: Hussin, Nur Ain
منشور في: (2013) -
Characterization and antioxidant activities of bioactive peptides from catfish (Pangasius sutchi) protein hydrolysates /
بواسطة: Najafian, Leila