National Taiwan Ocean University Institutional Repository:Item 987654321/43392
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 28611/40652
造访人次 : 775100      在线人数 : 56
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 进阶搜寻

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43392

题名: UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin
作者: Wu CK;Tsai JS;Chen ZY;Sung WC
贡献者: 國立臺灣海洋大學:食品科學系
关键词: Gelatin;UV treatment;gel strength;premix mousse;tilapia skin
日期: 2015-06
上传时间: 2017-07-25T08:18:54Z
出版者: Food Science andTechnology International
摘要: Abstract:Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm(2). All samples after 309 kJ/cm(2) exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm(2) UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin.
關聯: 21(4), pp.284-294
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43392
显示于类别:[食品科學系] 期刊論文

文件中的档案:

档案 描述 大小格式浏览次数
index.html0KbHTML89检视/开启


在NTOUR中所有的数据项都受到原著作权保护.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈