Fish gelatin and ammonium dichromate as photosensitive film

2014 ◽  
Author(s):  
Rosa Elena Orozco-Muñoz ◽  
Mauricio Ortiz-Gutiérrez ◽  
Marco Antonio Salgado-Verduzco ◽  
Juan Carlos Ibarra-Torres ◽  
Arturo Olivares-Pérez ◽  
...  
Keyword(s):  
Fish Gelatin ◽  
Ammonium Dichromate ◽  
Photosensitive Film

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals Thermal structuring of fish gelatin

2021 ◽  
Vol 640 (3) ◽  
pp. 032011
Author(s):  
O S Iakubova ◽  
A A Bekesheva ◽  
I Iu Aleksanian ◽  
Iu A Maksimenko
Keyword(s):  
Fish Gelatin

Incorporation of graphene oxide to enhance fish gelatin as bio-packaging material

2021 ◽  
Vol 28 ◽  
pp. 100679
Author(s):  
A. Nor Adilah ◽  
C. Gun Hean ◽  
Z.A. Nur Hanani
Keyword(s):  
Graphene Oxide ◽  
Packaging Material ◽  
Fish Gelatin

Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110899
Author(s):  
Supatchayaporn Nitsuwat ◽  
Pangzhen Zhang ◽  
Ken Ng ◽  
Zhongxiang Fang
Keyword(s):  
Food Industry ◽  
Meta Analysis ◽  
Fish Gelatin

Chromium oxide pigments

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Gerhard Pfaff
Keyword(s):  
Thermal Stability ◽  
Chromium Oxide ◽  
Building Materials ◽  
Solid Phase ◽  
Oxide Hydrate ◽  
Application Systems ◽  
Ammonium Dichromate ◽  
Green Pigments

Abstract The chromium(III) oxide pigments Cr2O3 (chromium oxide green) and CrOOH (chromium oxide hydrate green) are representatives of the inorganic green and blue–green pigments. Cr2O3 pigments are very important for the coloration of paints, coatings, plastics, building materials and other application systems. CrOOH pigments have lost their technical importance because of the low thermal stability. Chromium oxide green pigments are characterized by excellent application properties. They are synthesized starting from alkali dichromates or ammonium dichromate by reduction in liquid or solid phase.

The Heat of Formation of Ammonium Dichromate

1957 ◽  
Vol 61 (10) ◽  
pp. 1429-1430 ◽  
Author(s):  
Constantine A. Neugebauer ◽  
John L. Margrave
Keyword(s):  
Heat Of Formation ◽  
Ammonium Dichromate
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