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There are 6676 results for: content related to: Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay

  1. Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: C313–C321, Peng Zhou, Steven J. Mulvaney and Joe M. Regenstein

    Version of Record online : 10 JUL 2006, DOI: 10.1111/j.1750-3841.2006.00065.x

  2. Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: E565–E571, G. Boran, S.J. Mulvaney and J.M. Regenstein

    Version of Record online : 19 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01543.x

  3. Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: E620–E626, George Ninan, Jose Joseph and Zynudheen Abubacker

    Version of Record online : 3 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01851.x

  4. Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: M141–M145, C.K. Bower, R.J. Avena-Bustillos, C.W. Olsen, T.H. McHugh and P.J. Bechtel

    Version of Record online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00031.x

  5. Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: C196–C201, Peng Zhou and Joe M. Regenstein

    Version of Record online : 11 APR 2007, DOI: 10.1111/j.1750-3841.2007.00320.x

  6. Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: C498–C503, S. Zhang, Y. Wang, J.L. Herring and J.-H. Oh

    Version of Record online : 1 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00515.x

  7. Dehydration of Pollock Skin Prior to Gelatin Production

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: C317–C321, Cindy K. Bower, Roberto J. Avena-Bustillos, Katie A. Hietala, Cristina Bilbao-Sainz, Carl W. Olsen and Tara H. McHugh

    Version of Record online : 3 MAY 2010, DOI: 10.1111/j.1750-3841.2010.01596.x

  8. Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: C731–C739, Sutee Wangtueai, Athapol Noomhorm and Joe M. Regenstein

    Version of Record online : 15 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01835.x

  9. Optimization of Gelatin Extraction from Silver Carp Skin

    Journal of Food Science

    Volume 74, Issue 8, October 2009, Pages: E432–E441, G. Boran and J.M. Regenstein

    Version of Record online : 16 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01328.x

  10. PREPARATION AND CHARACTERIZATION OF GELATIN EXTRACTED FROM THE SKINS OF ROHU (LABEO ROHITA) AND COMMON CARP (CYPRINUS CARPIO)

    Journal of Food Processing and Preservation

    Volume 35, Issue 2, April 2011, Pages: 143–162, GEORGE NINAN, JOSEPH JOSE and ZYNUDHEEN ABUBACKER

    Version of Record online : 11 JAN 2010, DOI: 10.1111/j.1745-4549.2009.00467.x

  11. Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: E519–E524, R.J. Avena-Bustillos, B. Chiou, C.W. Olsen, P.J. Bechtel, D.A. Olson and T.H. McHugh

    Version of Record online : 22 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02312.x

  12. Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: E503–E509, Jayappa M. Koli, Subrata Basu, Binay B. Nayak, Nagalakshmi Kannuchamy and Venkateshwarlu Gudipati

    Version of Record online : 5 JUL 2011, DOI: 10.1111/j.1750-3841.2011.02266.x

  13. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: C188–C195, Hongshun Yang, Yifen Wang, Mingkang Jiang, Jun-Hyun Oh, Josh Herring and Peng Zhou

    Version of Record online : 11 APR 2007, DOI: 10.1111/j.1750-3841.2007.00319.x

  14. Water Vapor Permeability of Mammalian and Fish Gelatin Films

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: E202–E207, R.J. Avena-Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P.J. Bechtel and T.H. McHugh

    Version of Record online : 25 MAY 2006, DOI: 10.1111/j.1750-3841.2006.00016.x

  15. Antimicrobial Activity of Catfish Gelatin Coating Containing Origanum (Thymus capitatus) Oil against Gram-Negative Pathogenic Bacteria

    Journal of Food Science

    Volume 74, Issue 4, May 2009, Pages: M143–M148, B.J. Min and J.-H. Oh

    Version of Record online : 14 APR 2009, DOI: 10.1111/j.1750-3841.2009.01115.x

  16. Influence of Transglutaminase-Induced Cross-Linking on Properties of Fish Gelatin Films

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E376–E383, J. B. Yi, Y. T. Kim, H. J. Bae, W. S. Whiteside and H. J. Park

    Version of Record online : 16 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00191.x

  17. Nanostructural Characterization of Catfish Skin Gelatin Using Atomic Force Microscopy

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: C430–C440, Hongshun Yang, Yifen Wang, Joe M. Regenstein and David B. Rouse

    Version of Record online : 6 SEP 2007, DOI: 10.1111/j.1750-3841.2007.00480.x

  18. Picturing Autonomy: David Smith, Photography and Sculpture

    Art History

    Volume 37, Issue 3, June 2014, Pages: 536–565, Sarah Hamill

    Version of Record online : 9 APR 2014, DOI: 10.1111/1467-8365.12086

  19. Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E48–E54, Umut Yucel and John N. Coupland

    Version of Record online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01950.x

  20. Rheological Properties of Myosin–Gelatin Mixtures

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: C270–C275, Y.L. Yang, G.H. Zhou, X.L. Xu and Y. Wang

    Version of Record online : 13 JUN 2007, DOI: 10.1111/j.1750-3841.2007.00390.x