Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix
Tuncay Gümüş, Gülce Bediş Kaynarca, Deniz Damla Altan Kamer
Topics & Concepts
GelatinFourier transform infrared spectroscopyMaterials scienceScanning electron microscopeUltimate tensile strengthWineLeesResponse surface methodologyCarrageenanChemical engineeringComposite materialChemistryFood scienceChromatographyOrganic chemistryEngineeringNanocomposite Films for Food PackagingMeat and Animal Product QualityCollagen: Extraction and Characterization