Parameters affecting the isolation of collagen from squid (Illex argentinus) skins
- Author
- KOŁODZIEJSKA, I1 ; SIKORSKI, Z. E1 ; NIECIKOWSKA, C1
[1] Department of Food Preservation, Chemical Faculty, Technical University of Gdańsk, G. Narutowicza 11/12, 80-952 Gdańsk, Poland - Source
Food chemistry. 1999, Vol 66, Num 2, pp 153-157 ; ref : 11 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calmar Chromatophore Collagène Composé soluble Couleur Effet solvant Etude expérimentale Odeur Peau Procédé extraction Sodium Chlorure Solubilité Solution acide Traitement chimique Illex argentinus Cephalopoda Invertebrata Mollusca Mollusque comestible Propriété organoleptique Protéine animale
- Keyword (en)
- Squid Chromatophore Collagen Soluble compound Color Solvent effect Experimental study Odor Skin Extraction process Sodium Chlorides Solubility Acidic solution Chemical treatment Cephalopoda Invertebrata Mollusca Edible mollusc Organoleptic properties Animal protein
- Keyword (es)
- Calamar Cromatóforo Colágeno Compuesto soluble Color Efecto solvente Estudio experimental Olor Piel Procedimiento extracción Sodio Cloruro Solubilidad Solución ácida Tratamiento químico Cephalopoda Invertebrata Mollusca Molusco comestible Propiedad organoléptica Proteína animal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35F Use and upgrading of agricultural and food by-products. Biotechnology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1941806
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(98)00251-9 
https://dx.doi.org/10.1016/S0308-8146(98)00251-9
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