Journal article
Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
- Abstract:
-
The effects of type and concentration of plasticizers on the mechanical properties and water vapor permeability (WVP) of edible films from fish water-soluble proteins (FWSP) were investigated. Among plasticizers investigated in the present study, glycerol and polyethylene glycol (PEG) gave the films flexible structure. As the concentration of glycerol increased, tensile strength (TS) decreased with concomitant increase of elongation at break (EAB) and WVP. In contrast, PEG showed more marked ...
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- Publication status:
- Published
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- Publisher copy:
- 10.1046/j.1444-2906.2001.00237.x
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Authors
Bibliographic Details
- Journal:
- FISHERIES SCIENCE
- Volume:
- 67
- Issue:
- 2
- Pages:
- 346-351
- Publication date:
- 2001-04-01
- DOI:
- EISSN:
-
1444-2906
- ISSN:
-
0919-9268
- Source identifiers:
-
311576
Item Description
- Language:
- English
- Keywords:
- Pubs id:
-
pubs:311576
- UUID:
-
uuid:9472ede5-d997-4280-b030-e7d623bbdff4
- Local pid:
- pubs:311576
- Deposit date:
- 2012-12-19
Terms of use
- Copyright date:
- 2001
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