Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
Gelatin was extracted from surimi processing by-product of ribbon fish (Trichiurus lepturus) specie that consisted of skins, bones and scales, aided by enzymes, bromelain and papain. The extraction process was optimized using response surface methodology (RSM) approach with a 4-factor and 5-le...
Saved in:
Main Author: | Kee, Huey Ying |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2013
|
Subjects: | |
Online Access: | http://eprints.usm.my/43596/1/Kee%20Huey%20Ying24.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Semiconductor Wastewater Treatment With Natural
Starches As Coagulants Using
Response Surface Methodology
by: Mohd Omar, Fatehah
Published: (2007) -
Production Of Braille Paper From Recycled Fiber Treated With Cellulose Acetate And Optimization By Response Surface Methodology (Rsm)
by: Soo, Mei Chong
Published: (2013) -
Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013) -
The Role Of Endogenous Proteolytic Enzymes In The Production Of Budu
by: Ng, Yen Fen
Published: (2011) -
Development Of A Nutritionallybalanced,
Cost-Effective, Socially
Acceptable And Sustainable Emergency
Food Aid Design For Disaster Relief And
Preparedness
by: Balachanthar, Satesh
Published: (2019)