期刊
JOURNAL OF FOOD SCIENCE
卷 77, 期 1, 页码 R42-R46出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2011.02514.x
关键词
analytical methods; food products; gelatin
资金
- Univ. Putra Malaysia [05-02-10-0935RU]
Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact, various analytical methods have been introduced and developed to differentiate gelatin whether it is made from porcine or bovine sources. The analytical methods comprise a diverse range of equipment and techniques including spectroscopy, chemical precipitation, chromatography, and immunochemical. Each technique can differentiate gelatins for certain extent with advantages and limitations. This review is focused on overview of the analytical methods available for differentiation of bovine and porcine gelatin and gelatin in food products so that new method development can be established.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据