Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters
Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan ke...
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| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2015
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| 主題: | |
| 在線閱讀: | http://eprints.usm.my/30557/ |
| Abstract | Abstract here |
| _version_ | 1855631652193042432 |
|---|---|
| author | Ahmad, Nor Amalini |
| author_facet | Ahmad, Nor Amalini |
| author_sort | Ahmad, Nor Amalini |
| description | Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan kelemahan ini.
Among biopolymers used to prepare edible films, gelatin has received much attention for its good film forming ability. However, gelatin films are very hydrophilic thus modification is needed to reduce this drawback. |
| first_indexed | 2025-10-17T08:06:40Z |
| format | Thesis |
| id | usm-30557 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:06:40Z |
| publishDate | 2015 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-305572019-04-12T05:25:33Z http://eprints.usm.my/30557/ Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters Ahmad, Nor Amalini T Technology (General) Di antara biopolimer-biopolimer yang digunakan untuk menghasilkan filem-filem boleh makan, gelatin telah mendapat banyak perhatian kerana kebolehannya yang baik dalam membentuk filem. Walau bagaimanapun, filem-filem gelatin sangat hidrofilik justeru modifikasi adalah diperlukan untuk mengurangkan kelemahan ini. Among biopolymers used to prepare edible films, gelatin has received much attention for its good film forming ability. However, gelatin films are very hydrophilic thus modification is needed to reduce this drawback. 2015-12 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/30557/1/NOR_AMALINI_BINTI_AHMAD.pdf Ahmad, Nor Amalini (2015) Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T Technology (General) Ahmad, Nor Amalini Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| thesis_level | Master |
| title | Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| title_full | Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| title_fullStr | Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| title_full_unstemmed | Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| title_short | Properties Of Edible Films Prepared From Fish Skin Gelatin Added With Different Fatty Acids And Their Sucrose Esters |
| title_sort | properties of edible films prepared from fish skin gelatin added with different fatty acids and their sucrose esters |
| topic | T Technology (General) |
| url | http://eprints.usm.my/30557/ |
| work_keys_str_mv | AT ahmadnoramalini propertiesofediblefilmspreparedfromfishskingelatinaddedwithdifferentfattyacidsandtheirsucroseesters |