Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application

Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more fl...

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Bibliographic Details
Main Authors: Sahid, Nurul Syahida, Mohammad Rashedi, Ismail Fitry, Mohamed @ Asa'ari, Ainun Zuriyati, Zainal Abedin, Nur Hanani
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88722/
https://www.sciencedirect.com/science/article/pii/S2214289419304193
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88722/
https://www.sciencedirect.com/science/article/pii/S2214289419304193

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