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Article: Researchers from Cornell University report on findings in food science.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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"Fish skins are a by-product of the fish processing industry that can be successfully processed into gelatin. This study was designed to optimize the extraction process to obtain the highest yield, gel strength, and viscosity for gelatin production from silver carp skin," researchers in the United States report.
"A fractional factorial design (2 levels, resolution III, 29-5) was chosen to screen 9 parameters to determine the most significant ones. Those found to be significant were optimized to determine the maximum value for 3 dependent variables mentioned above. The hydroxyproline content and hydroxyproline/protein ratio of the skin were 1.7% and 6.5%, ...
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Article: Study findings from Cornell University broaden ...
Food Weekly News;
October 9, 2008 ;
700+ words
... ... more information, contact K.J. Boor, Cornell University, Dept. of Food Science, 413 Stocking Hall, Ithaca, NY 14853 ... NY 10801, USA. Keywords: Food Science, Cornell University. This article was prepared by Food Weekly ...
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