High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (<i>Oreochromis niloticus</i>) Skin Gelatin

High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (<i>Oreochromis niloticus</i>) Skin Gelatin

Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG)) were applied to tilapia (&l...

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Bibliographic Details
Main Authors: Dulce Alondra Cuevas-Acuña, Joe Luis Arias-Moscoso, Wilfrido Torres-Arreola, Francisco Cadena-Cadena, Ramón Gertrudis Valdez-Melchor, Sarai Chaparro-Hernandez, Hisila del Carmen Santacruz-Ortega, Saúl Ruiz-Cruz
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Applied Sciences
Subjects:
high-intensity ultrasound pulses
gelatin
antioxidant
unfolding
Online Access:https://www.mdpi.com/2076-3417/10/3/1004

Internet

https://www.mdpi.com/2076-3417/10/3/1004

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