Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment
Bovine skin was pretreated with bromelain enzyme and ultrasound (53 kHz and 500 W) was used to extract gelatin for the time durations of 2, 4 and 6 h at 60 °C (samples were referred as UB2, UB4 and UB6, respectively). Control (UBC) gelatin was extracted using ultrasound for 6 h at 60 °C without enzy...
| 出版年: | Food Hydrocolloids |
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| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier B.V.
2018
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85044366125&doi=10.1016%2fj.foodhyd.2018.01.036&partnerID=40&md5=ae4ee1459f6c8713b08e619af43efd62 |