Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

With the increasing global population, it has become necessary to explore new alternative food sources to meet the increasing demand. However, these alternatives sources should not only be nutritive and suitable for large scale production at low cost, but also present good sensory characteristics. T...

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Bibliographic Details
Main Authors: José C. C. Santana, Poliana F. Almeida, Nykael Costa, Isabella Vasconcelos, Flavio Guerhardt, Dimitria T. Boukouvalas, Wonder A. L. Alves, Pedro C. Mendoza, Felix M. C. Gamarra, Segundo A. V. Llanos, Sidnei A. Araujo, Ada P. B. Quispe, Rosangela M. Vanalle, Fernando T. Berssaneti
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Polymers
Subjects:
neural network
chicken feet
sensorial quality
food quality
gelatine
Online Access:https://www.mdpi.com/2073-4360/13/8/1289

Internet

https://www.mdpi.com/2073-4360/13/8/1289

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