Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films
: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and...
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Veröffentlicht in: | Journal of food science 2012-09, Vol.77 (9), p.E215-E223 |
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Sprache: | eng |
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