| Título: | Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia |
| Autores: | SOBRAL, PAULO JOSE DO AMARAL ; DOS SANTOS, JULIANA S. ; GARCIA, FARAH T. |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 30382 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Proteins from fish muscle are biopolymers capable of forming edible films. Thus, the objective of this paper was the study of some physical properties of films produced with the sarcoplasmic and myofibrillar proteins (MP) from Thai Tilapia muscle, as function of the protein and plasticizer concentration in the film-forming solution, thermally treated at 90ºC/30min. The films were prepared by a casting technique. |
| Nota de contenido: | En: Journal of Food Engineering (70) 93–100 (2005) |
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