Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters

Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters

Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan ke...

Full description

Saved in:
Bibliographic Details
Main Author: Ahmad, Nor Amalini
Format: Thesis
Language:English
Published: 2015
Subjects:
T Technology (General)
Online Access:http://eprints.usm.my/30557/1/NOR_AMALINI_BINTI_AHMAD.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-usm-ep.30557
record_format uketd_dc
spelling my-usm-ep.305572019-04-12T05:25:33Z Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters 2015-12 Ahmad, Nor Amalini T Technology (General) Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan kelemahan ini. Among biopolymers used to prepare edible films, gelatin has received much attention for its good film forming ability. However, gelatin films are very hydrophilic thus modification is needed to reduce this drawback. 2015-12 Thesis http://eprints.usm.my/30557/ http://eprints.usm.my/30557/1/NOR_AMALINI_BINTI_AHMAD.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic T Technology (General)
spellingShingle T Technology (General)
Ahmad, Nor Amalini
Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
description Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan kelemahan ini. Among biopolymers used to prepare edible films, gelatin has received much attention for its good film forming ability. However, gelatin films are very hydrophilic thus modification is needed to reduce this drawback.
format Thesis
qualification_level Master's degree
author Ahmad, Nor Amalini
author_facet Ahmad, Nor Amalini
author_sort Ahmad, Nor Amalini
title Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
title_short Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
title_full Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
title_fullStr Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
title_full_unstemmed Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
title_sort properties of edible films prepared from fish skin gelatin added with different fatty acids and their sucrose esters
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate 2015
url http://eprints.usm.my/30557/1/NOR_AMALINI_BINTI_AHMAD.pdf
_version_ 1747820361141977088

Similar Items